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If you are entertaining the extended family or friends over the Easter weekend – or any day, for that matter – then these tasty little crostini’s will go down a treat.  Over the next 3 days I will share with you 3 crostini recipes that are easy to prepare and offer an abundance of flavours. If you are gluten intolerant opt for your favourite GF bread and follow instructions as normal.


  • 1 sourdough baguette, sliced thinly
  • 4 medium tomatoes, quartered, deseeded and finely diced
  • 1 small red onion, finely diced
  • 1 clove garlic, crushed
  • 1 small bunch flat parsley leaves, lightly torn
  • 8 leaves of fresh basil, finely shredded
  • 2 tablespoons balsamic vinegar (my favourite is Belazu)
  • 3-4 tablespoons extra virgin olive oil
  • Sea salt and crushed peppercorns to taste
  • Vegetarian
  • Gluten Free: Use GF scone or bread recipe from my blog.
  • Dairy Free:
  • Vegan
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  1. In a large bowl, gently mix the tomatoes, onions, garlic, parsley and basil. Add the balsamic vinegar and extra virgin olive oil. Season with salt and pepper. Gently mix the ingredients again.
  2. Cover and refrigerate for at least an hour. This will allow the flavours to soak and blend together, remove from the fridge half an hour before serving.
  3. Slice the baguette, into 1 cm slices, drizzle each slice with a little olive oil. Heat a Char-grill pan and griddle for 1-2 minutes on each side, or until golden.
  4. Spoon the tomato mixture on warm slices of baguette and serve at once.

Maggie's Tips

  • Vary toppings on crostini: Even simple, good quality deli ingredients, make for a really tasty crostini and are easy to assemble at the last minute.
  • Chargrill crostini a head of time. You can serve at room temperature or reheat in oven @ 150c for 3-5 minutes.
  • Prepare tomato, onion, herbs and garlic ahead of time. Add olive oil, balsamic and seasoning 1 hour before service.
  • If GF check out any of my GF scone or bread recipes on my blog and make savoury version. Follow recipe as normal.