Josh Thurston makes these mini, crunchy, open-faced starters for a perfect for summer. Bruschetta is a customizable, build-your-own dish — down to the bread. Slice your baguette super-thin for a cracker-like crunch, or slightly thicker for a crisp-on-the-outside, chewy-on-the-inside bite. “It’s something different,” explains Thurston. “You can assemble the topping mixture in one container and crostini in another, and then spoon on as much as you want.”

Roma Tomato & Basil Bruschetta | Makes 20 to 25 pieces
Recipe courtesy of Kindred Spirits at the Inn & Spa at Cedar Falls

Crisp Breads for Bruschetta

INGREDIENTS
1 baguette
1/4 cup extra virgin olive oil
1 stick butter, melted
Salt 

DIRECTIONS
Preheat oven to 350 F. Cut bread into 1/4-inch slices. Combine extra virgin olive oil and butter, making just enough to coat the bread. Brush both sides of the bread. Salt very lightly. Place bread on cookie sheet and place in oven until just toasted and slightly golden. When cooled, top with tomato basil mixture. 

Roma Tomato and Basil Topping

INGREDIENTS
5 Roma tomatoes
2 tablespoons kosher salt
12 fresh basil leaves
2 tablespoons diced red onion
1 teaspoon minced fresh garlic
2 teaspoons extra virgin olive oil
2 tablespoons shaved Parmigiano-Reggiano cheese
Black pepper

DIRECTIONS
Dice the Roma tomatoes and place them in a wire mesh sieve. Add the kosher salt and toss together. Let them drain in the sieve over the sink for at least 15 to 20 minutes. Stack the basil leaves and roll them together lengthwise, as if you were rolling a cigarette. Slice the rolled leaves into the thinnest strips you can with a very sharp knife. After the tomatoes have drained for the appropriate time, very briefly rinse them under running water to remove excess salt and let them drain again for a few minutes. Put the tomatoes in a bowl, add the remaining ingredients, and toss together. Adjust the salt if necessary and serve.