Fresh summer bruschetta takes a Southern turn with the addition of salty pickled okra. Slideshow: Bruschetta and Crostini Recipes 

Emily Farris
November 2013

Gallery

© Emily Farris

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
Makes 24 pieces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450º. In a large mixing bowl, combine okra, tomatoes, garlic, onion, 1 tablespoon olive oil, balsamic vinegar, and basil. Toss gently, then salt and pepper to taste (salt will depend on saltiness of okra). Cover and refrigerate for at least 30 minutes.

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  • Slice the baguette on a diagonal into about 1/2 inch thick slices and arrange on a baking sheet. Brush each piece with olive oil, and toast, uncovered, on the top rack until the bread begins to brown, about 5 minutes. Repeat with remaining bread if necessary. Serve chilled okra mixture on freshly toasted crostini.

Make Ahead

The vegetable mixture can be refrigerated up to 24 hours before serving.

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