This week has been hotter than hot. With temperatures rising over 105 degrees, I have made my best attempt to stay inside as much as possible. With the crazy heat index on the rise, the last thing I want to do is go to the grocery store and spend time cooking by a hot stove. In dire need of lighter bites, I decided to pick up some hydrating heirloom tomatoes yesterday and develop the perfect summer appetizer to nibble on: Heirloom & Hummus Crostini.
These refreshing little bites of toasted baguette are topped with generous amounts of hummus, olive oil, heirloom tomatoes, basil and lemon juice. Better yet, they take little to no effort and can be prepared in less than fifteen minutes. I hope you enjoy this recipe as much as I do!
Heirloom & Hummus Crostini
Serves 6 to 8
20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
3 Tablespoons of extra virgin olive oil, divided
2 Cups of small heirloom tomatoes, washed and dried
2 Tablespoons of fresh squeezed lemon juice
1 Tablespoon of Basil, minced
One 8 oz. container of hummus
Salt and pepper to taste
1. Preheat oven to 425 degrees F.
2. Slice the baguette into 20-25 (1/2 inch pieces) and lay flat on a baking sheet. Drizzle 2 tablespoons of olive oil over the baguette slices and add salt and pepper. Place in heated oven and bake for 6-8 minutes, until lightly crisped.
3. While the crostini cook, slice the heirloom tomatoes in half and place in a medium size bowl. Add 2 tablespoons of lemon juice, 1 tablespoon olive oil and 1 tablespoon of minced basil. Combine and allow the mixture to blend.
4. Remove the crostini from the oven and allow to cool for a few minutes. Once the crostini are ready, spread each one with generous amounts of hummus. Top the crostini with the heirloom tomatoes and enjoy.
Inspired by Tomato Crostini with Whipped Feta