1tablespoonchopped fresh chives(scallions or basil can be substituted)
2-3Roma tomatoes, sliced (or other small tomatoes, even grape tomatoes sliced in half)
kosher salt and pepper to taste
extra chives for garnishing
olive oil for baguette slices (or melted butter)
Instructions
Cut baguettes on the diagonal into ½-inch thick crostini. Put them on a baking sheet (unlined) and brush or drizzle each side with olive oil. Bake in a preheated 400° F oven for about 10-15 minutes, flipping over half way through.
In a medium bowl, add softened cream cheese and mayonnaise. Whisk until smooth.
Add chives and bacon and stir to combine. Spread onto baked crostini slices and top with tomato slices. Sprinkle with kosher salt and pepper, and garnish with fresh chive sprigs.
Notes
Bread slices can also be grilled on both sides until crusty or griddled using a flat top griddle or grill. The olive oil can also be substituted with melted butter. Assembled tomato crostini will keep well covered in the refrigerator for 2-3 days. The bread will start to soften a bit, but they'll still be delicious.