Tomato Crostini

Chef's Corner

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Tomato Crostini

Photo by Jessica Payne

Starters, finger food and other appetizers are beginning to steal the spotlight when it comes to sitting down for a meal at a restaurant. According to a recent Technomic study, 38% of consumers say they order appetizers during most or all restaurant visits, an increase from 27% in 2009. Industry analysts believe this is due to an increasingly popular mix-and-match lifestyle that involves customizing multiple small portions to constitute an overall meal. This is especially popular during holiday celebrations that tend to revolve around the combination of munchies that can be shared and drink specials.

However, it’s also important to maintain cost efficiency in order to benefit from this busy time of year, and the JET can help with that! ACP Corporate Chef Sandy Gibilisco formulated a recipe for tomato crostini’s that are vibrant and flavorful, but also efficient in terms of preparation and budget.

Tomato Crostini

Yield: 16

  • 2 lbs. ripe tomatoes – cored, halved, seeded, diced
  • 2 garlic cloves, minced
  • ¼ cup packed, fresh basil
  • 3 Tbsp. apple cider vinegar
  • 3 Tbsp. extra virgin olive oil
  • ½ tsp. sea salt
  • ½ tsp. fresh ground pepper
  • 1 loaf ciabatta or 1 loaf french baguette bread
  • ½ cup grated parmesan or romano cheese
  • 15 fresh small basil leaves, whole


  • ¼ size sheet pan

Oven: JET19

  1. Slice bread into ¾” slices. Place on sheet pan in single layer.
  2. Place in JET19 and bake at the following settings:
    35 seconds @ 60% MW
  3. Combine tomatoes, minced garlic, basil, oil, vinegar salt and pepper in a large bowl.
  4. Place 1 heaping Tbsp. of tomato mixture on top of each toasted bread slice. Spread to edges of bread.
  5. Evenly sprinkle 1 tsp. grated cheese over each crostini.
  6. Bake in JET19 at the following settings:
    40 seconds @ 40% MW
  7. Remove from oven with tongs.
  8. Remove crostini from sheet pan and place on serving dish.
  9. Garnish with fresh basil leaves.
Tomato Crostini

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