This easy tomato bruschetta appetizer offers the essence of summer. It's simply made with ripe tomatoes, fragrant basil, garlic, vinegar, and oil. When the ingredients are this good, why stand in the way? Also, the crostini can be made in the air fryer! Makes about 20 pieces.
In a medium-sized bowl, combine tomatoes, garlic, basil, extra virgin olive oil, balsamic vinegar, and salt & pepper. Cover the bowl and keep it in the refrigerator for a few hours to allow the flavors to meld. (If you’re short on time, you can skip the waiting period.) Once you're ready to use the bruschetta, taste it and add an additional splash of vinegar or pinch of salt, if needed.
The crostini can be toasted in a variety of ways - pick either the air fryer, grill, or oven.
TO TOAST THE CROSTINI IN THE AIR FRYER: Put half of the baguette slices in the air fryer. Some overlap is okay. Cook at 380 degrees for 3 to 4 minutes, stopping once halfway through to flip. Watch the crostini during the last minute to insure they don't burn. Remove the slices from the air fryer, and cook the other half of the baguette slices in the same way. (Overfilling the air fryer basket makes for less than optimum results.)
TO TOAST THE CROSTINI ON THE GRILL: Heat outdoor grill to 400 degrees. Lightly oil the baguette slices and grill on each side for a few minutes, until brown and toasted. Remove from grill.
TO TOAST THE CROSTINI IN THE OVEN: Preheat the oven to 350 degrees. Put the baguette slices in a single layer on two baking sheets. Lightly rub oil on the slices. Bake for 15 to 20 minutes, stopping to flip the slices halfway through.
Use a slotted spoon to top the crostini with the tomato bruschetta. (If the bruschetta is extra juicy and you don't have a slotted spoon, pour off any excess liquid by straining the bruschetta with a fine mesh sieve.) Serve on a platter.