Sundried Tomato and Basil Crostini

Sundried Tomato and Basil Crostini


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Little bites of bliss, bursting with all the flavours of the Mediterranean – here, sundried tomatoes are marinated with a blend of Italian herbs. These snacks are so delicious, your guests will never guess how healthy they really are.

Ariana Klepac

Serves: 4 

  • 16 sundried tomatoes (not oil-packed)
  • 1/2 cup fat-free Italian salad dressing
  • 1/3 loaf Vienna bread, about 180 g
  • 6 large fresh basil leaves

Preparation:45min  ›  Cook:10min  ›  Ready in:55min 

  1. Place the tomatoes in a medium bowl. Add 5 tablespoons of the Italian dressing and toss to coat evenly. Marinate at room temperature for 30 minutes. Cut the bread diagonally into 8 slices, about 1 cm thick.
  2. Stack the basil leaves and tightly roll them up lengthways. Cut them crossways into very thin slices to make ‘chiffonade’.
  3. Meanwhile, preheat the oven to 180°C. Arrange the slices of bread on a baking tray and brush both sides with the remaining dressing. Bake the crostini until they are light golden, about 3 minutes on each side. Divide the tomatoes evenly among the bread slices. Bake until they are heated through, about 4 minutes. Sprinkle with basil and keep warm. Serve 2 crostini per person.


Triple this recipe for a quick hors d'oeuvre for your next party. Use 48 sundried tomatoes, 1 1/2 cups salad dressing, 1 large loaf Vienna bread or 2 smaller loaves (550 g in total), and 18 basil leaves. Prepare the recipe as above, making 24 crostini.

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