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Tomato, Mango Crostini with Balsamic Glaze

Fresh tomatoes, mango and basil served on toasted bread and drizzled with balsamic glaze. You can't go wrong with this crowd pleasing appetizer!

This appetizer is a perfect way to capture the flavors of ripened tomatoes and fresh basil. For variation, I added mango to the classic crostini recipe.


1 baguette  olive oil  1 clove of garlic3–4 firm tomatoes, diced  1 mango, diced ( optional)  2 garlic cloves, finely minced  1 Tablespoon olive oil 1/2 -1 teaspoon salt ¼ teaspoon ground black pepper Basil for garnish

Balsamic Glaze:  1/2 cup balsamic vinegar 1 Tablespoon sugar, honey or maple syrup


Preheat oven to 400 degrees.

Slice baguette and place on a baking sheet. Brush the top of each slice with some olive oil. Toast for 10 minutes or until lightly browned.Rub each toasted baguette with a clove of raw garlic.

In a bowl, add in tomatoes, mango, garlic, oil, salt and pepper and mix together. Taste and add more salt if needed.

Heat balsamic vinegar and sweetener in a small saucepan. Once it starts to boil, reduce heat to low and simmer for 10-15 minutes, until reduced by half. Set aside and cool.

To serve: Top bread slices with tomato mixture, drizzle with balsamic glaze and garnish with basil.


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