Substitutions and Additions. Add a pinch of red pepper flakes to the grilled tomato-onion mixture for some extra heat. Add some feta cheese or goat cheese to the warm tomato-onion mixture. Spread each crostini with some whipped feta or whipped goat cheese before topping with the tomato-onion mixture. Drizzle each crostini with some balsamic reduction.

We used larger french bread slices and then cut those in quarters instead of using baguette slices. Why? Because it is easier to grill larger pieces of bread than small rounds on a BBQ. Small baguette slices will work on the grill they are just harder to keep from falling through the grill grate. You can also just use an oven prepared homemade crostini slice or store purchased crostini. Number of bread slices needed will depend on the size of bread.

We put our tomatoes and onions directly on the BBQ grill. Using a BBQ grill pan can make turning the ingredients easier. Make sure to lightly oil the grill pan before placing the ingredients on to grill.

To make this in the oven:
Brush both sides of bread with oil. Bake 7-8 minutes at 375 degrees Fahrenheit. Turn over and bake another 7-8 minutes until golden brown. Remove and cut into smaller pieces.
Coat tomato and onion with oil and garlic. Bake at 425 degrees Fahrenheit for 20 minutes turning over half way through. Dice. Add basil, mix, and serve.