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Tomato Crostini with Fontina Cheese

  • Serves: 24
  • Cook Time: Approximately 25 Minutes
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Tomato Crostini with Fontina Cheese


  • 1 large French bread baguette, cut in 24 (1/2-inch thick) slices
  • 1 can (14 1/2 ounces) Italian-style diced tomatoes, drained
  • 1 can (2 1/4 ounces) sliced ripe olives, drained
  • 2 tablespoons chopped Italian (flat-leaf) parsley
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon crushed red pepper
  • 24 small slices (about 4 ounces total) fontina or provolone cheese


  1. Heat oven to 350°F.

  2. Place baguette slices on a baking sheet. Bake for 8 to 10 minutes or until toasted, turning once.

  3. Meanwhile, combine tomatoes, olives, parsley, vinegar, oil and red pepper in a medium bowl.

  4. Place 1 cheese slice on each toasted baguette slice; return to the oven. Bake for 2 to 3 minutes or until the cheese begins to melt.

  5. Top each with about 1 tablespoon of the tomato mixture. Serve immediately as an appetizer.

These Italian-inspired baguette slices use only a few simple ingredients but add a Mediterranean flair to any meal. Prepared as savory crostini that requires only a few simple ingredients, the diced canned tomatoes are recipe ready and nutrient rich. Another festive option: turn this appetizer into a light holiday meal by serving it with a chopped Italian salad and a whole-wheat pasta dish.

Recipe Source