Prep time 25 minutes

Cook time 20 minutes


1 baguette, sliced diagonally into 1/2-inch-thick pieces

1/4 cup plus 1 Tbsp. extra-virgin olive oil, divided

3/4 tsp. kosher salt, plus additional, for sprinkling

1 lb. ripe Roma or heirloom tomatoes, cored and diced small

1 can (15.25 oz.) Del Monte® Gold and White Corn, well drained

1 medium shallot, finely diced

1 Tbsp. olive oil

1 clove garlic, minced

1 tsp. red wine vinegar

Torn or thinly sliced basil leaves


  1. Set an oven rack to the middle position and preheat oven to 350°F. Line a baking sheet with parchment paper and arrange baguette slices in a single layer on top. Using 1/4 cup oil, brush each side lightly, then sprinkle with salt.

  2. Bake until golden brown and crisp, about 20 minutes. Let cool completely on baking sheet. Crostini can be made up to 3 days in advance and stored in a zip-top bag.

  3. In a large bowl, toss tomatoes, corn, shallot, garlic, vinegar, 3/4 tsp. salt and remaining 1 Tbsp. oil until well combined. Let sit at room temperature for 10 minutes for flavors to meld. Top each crostini with 1 Tbsp. tomato-corn mixture and a pinch of basil. If desired, drizzle some of tomato juices from bowl onto crostini just before serving. Store remaining topping in refrigerator up to 24 hours.  It’s enough to top crostini from another baguette or can be tossed with hot pasta or green salad.


TIP: Crostini can be grilled on a preheated grill pan indoors, or over indirect heat on a medium-hot outdoor grill.  Watch carefully to avoid burning.

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