Summer on Toast: Tomato, Basil, Mozzarella & Avocado Crostini
This Tomato, Basil, Mozzarella, and Avocado Crostini recipe is summer on a slice of bread—crispy golden baguette topped with juicy tomatoes, creamy avocado, fresh mozzarella, and fragrant basil. Whether you make it for a backyard barbecue, a light dinner, or an afternoon snack, this easy appetizer is ready in 35 minutes and brings big, fresh flavor to the table.
Yields: Approximately 24 Crostini
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my Affiliate Disclosure
A Crostini That Feels Like Summer? Yes Please! Golden, crisp crostini are one of those little kitchen joys that make me feel like I’m on vacation in my own backyard. You know that sound—the first bite crackles, the bread gives just enough resistance before it yields to a juicy, flavorful topping. It’s the kind of snack that feels fancy but secretly takes very little effort (which is my favorite kind of kitchen magic).
“Crostini” means “little crusts” in Italian, and for good reason! They are perfectly delicious slices of bread toasted to perfection, serving as the base for a delightful appetizer. And while crostini often show up at parties and restaurants as the ultimate appetizer, I’ll happily pile them high on a Tuesday night and call it dinner.
This tomato, basil, mozzarella, and avocado version is everything summer should be—bright, creamy, fresh, and ready in 35 minutes or less. It’s a lazy-summer-night-on-the-patio kind of recipe. A little chopping, a little toasting, maybe a glass of chilled white wine nearby… muah! Delicious. Bonus: You can make these on the grill for that nice charred/smoky flavor.
MY LATEST FOOD VIDEOS
Why You’ll Love This Recipe
- Quick & easy – Just 35 minutes from start to finish.
- Fresh & flavorful – Perfectly garden friendly! Juicy tomatoes and fragrant basil bring all the summer vibes.
- Can easily be no oven – Grill the bread and skip the broiler for a perfect summer treat
- Crowd-pleaser – Works as a casual snack, party appetizer, or even a nice light dinner.
- Kid-friendly – Little helpers can measure, mix, and assemble. See “Cooking with Kids” for details.
What You’ll Need
Extra virgin olive oil – I’m partial to extra virgin for its rich flavor, but regular olive oil works just fine. Just know that if your olive oil is on the bold side, that flavor will shine through in the tomato topping (which might be exactly what you want).
Fresh garlic – No shortcuts here—garlic powder won’t do. You’ll rub the raw clove right onto the hot, toasty bread so that it melts into each bite.
Fresh tomatoes – Use whatever’s in season and at peak ripeness. I love cherry tomatoes for their sweetness, but if you’ve got big juicy beefsteaks from your garden, slice those up and enjoy.
Balsamic vinegar – Non-negotiable. It’s what gives the tomato topping that classic bruschetta tang.
Kosher salt – I like kosher for its texture, but table or sea salt works in a pinch.
Black pepper – A little freshly cracked pepper brings everything together.
Fresh basil – This is the perfume of the whole dish. Fresh is key here—don’t skip it.
French bread – A crusty baguette is perfect. Slice it on a diagonal for those pretty, party-ready pieces.
Fresh mozzarella – Creamy, mild, and just a touch indulgent. If fresh isn’t an option, you can use shredded, but fresh will really make these sing.
Avocado – Creamy, buttery, and a little unexpected—it’s the perfect summer twist on the classic tomato-basil-mozzarella trio.
Jenn’s Kitchen Tips:
The Basics of How to Make Your Crostini
- Rub a raw garlic clove on the freshly toasted bread (it should still be hot so the garlic melts right in).
- Spread the avocado onto the warm, garlicky bread.
- Pile the tomato mixture on top of the avocado layer.
- Add fresh mozzarella and, if you’d like, melt it under the broiler for a cheesy, pizza-like finish.
Cooking with Kids
DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.
One of my favorite things about recipes like this is how easy they are for little hands to help with. Crostini can be colorful, fresh, and fun to assemble—it’s like edible arts and crafts.
That said, here’s my mom-to-mom note: the bread comes off the skillet or grill very hot, so grown-ups should always handle the toasting and garlic-rubbing step. Everything else? Kids can jump right in.
Here are a few ways they can help:
They get to feel proud of helping make something beautiful, and you get the joy of watching them light up when they take that first crunchy, juicy bite.
More Appetizers You Can’t Miss
DID YOU MAKE THIS RECIPE?
Please take a moment to leave a comment and provide a star rating below. If you share a picture on Instagram don’t forget to tag me @jenngiamsmith! I always share your posts on my story and tag you!
Share or save it:
Tomato, Basil, Mozzarella, and Avocado Crostini
- Total Time: 35 minutes
- Yield: 24 crostini
- Diet: Vegetarian
Description
The Tomato, Basil, Mozzarella, and Avocado Crostini encompasses all the great things that scream summer! Bread, cheese, avocado, tomatoes & garlic. Enjoy!
Ingredients
For the Tomato Topping
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
5 oz cherry tomatoes, sliced into thirds
1 tablespoon fresh parsley, coarsely chopped (flat-leaf or curly)
1 teaspoon fresh oregano, coarsely chopped
1 tablespoon fresh basil, thinly sliced (divide in half—half for the tomato mixture, half for garnish)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the Crostini:
1 baguette, sliced diagonally
3 tablespoons extra virgin olive oil
1 large garlic clove peeled (you may need more depending on size)
1 avocado (mashed)
the tomato topping (see above)
8 oz fresh mozzarella, thin-sliced
Instructions
-
Make the tomato topping – In a medium bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Stir in the cherry tomatoes, parsley, oregano, and half of the basil. Set aside to marinate for 5–10 minutes.
-
Toast the bread – Heat a cast iron skillet over medium heat (or preheat your grill to 375°F). Brush both sides of the baguette slices with olive oil. Toast for 3–5 minutes per side until golden and crisp.
-
Add garlic – While the bread is still hot and both sides toasted, rub one side of the bread with the garlic clove. The garlic clove will melt into the bread, creating a nice garlic bread.
-
Assemble – Spread avocado on each slice, top with a spoonful of the tomato mixture, and add a slice of fresh mozzarella.
-
Optional melt – For a pizza-like crostini, place assembled slices under the broiler (or back on the grill-keep the crostini on a pan to avoid messes) on low for 1–2 minutes, until the cheese is just melted.
-
Finish & serve – Drizzle with any remaining dressing from the tomato mixture and sprinkle with the reserved basil. Serve immediately.
Equipment
Lodge Cast Iron Round Griddle, Pre-Seasoned, 10.5-inch
Buy Now →
Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
Buy Now →
Walfos 17 Inch Extra Long Grill Tongs
Buy Now →Notes
-
Make ahead – The tomato topping can be prepped up to 30 minutes in advance.
-
Grill option – Grill bread instead of using a skillet for smoky flavor.
-
Serving size – A serving size is 1 crostini. Makes up to 24 crostini, depending on baguette size and the thickness cut for each crostini. Serve as an appetizer or light meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dinner, lunch
- Method: No Oven
- Cuisine: American, Italian-American
Nutrition
- Serving Size: 1 Crostini
©Photo, Prop Styling, and Food Styling by Jenn Smith
MAKE MID-WEEK A LITTLE EASIER
Sign up below, and I’ll send you a FREE E-BOOK featuring six of my all-time favorite mid-week recipes!
