This humble toast hails from Barcelona, Spain, although you will find versions of this simple toast served across the country.
It reminds me a bit of Italian bruschetta, although it’s much lighter, with less toppings. I love making this because it’s really easy!
The following recipe provides roughly twenty, bite-sized crostini bites.
Baby Spanish Tostadas - Garlic and Tomato-Rubbed Crostini Bites
This humble toast hails from Barcelona, Spain, although you will find versions of this simple toast served across the country.It reminds me a bit of Italian bruschetta, although it’s much lighter, with less toppings. I love making this because it’s really easy!The following recipe provides roughly twenty, bite-sized crostini bites.
Ingredients
- 1 loaf of baguette-style bread (sliced into roughly 20 slices)
- 3 Tbsp olive oil
- 3 whole garlic cloves (for rubbing on the toasted crostini)
- 3 Roma tomatoes (or any ripe tomato, for rubbing on the bread)
- Extra olive oil (for drizzling on top.)
Instructions
- Slice your bread into small bite-sized crostini, and arrange the slices onto a parchment-lined sheet tray.
- Drizzle a bit of olive oil over the slices.
- Place the slices in the oven, and toast until lightly crispy, or about eight minutes.
- Remove the crostini from the oven, and gently rub the raw garlic cloves over the surface of each slice.
- *This step imparts some subtle garlic flavor to each slice of bread.
- Slice the tomatoes in half, and rub the flesh and seeds of the tomato into the surface of the crostini.
- Discard the tomato skins.
- Drizzle the crostini with some extra olive oil, and arrange on a serving tray.
- Serve warm, with extra napkins.
Notes
These are best served and eaten while the crostini are still warm. If you are trying to splurge, serve these with a bit of Spanish jamon or Italian prosciutto on top—it’s revelatory.