Let me tell you a story about bread—yes, bread—and how I used to wage an unnecessary war against it. Back in my early fitness days, I was that person who thought bread was the ultimate enemy. Every slice felt like a saboteur to my health goals, a villain waiting to derail my perfectly planned diet.
I remember sitting at a quaint little bistro one afternoon, staring longingly at an incredible crusty tomato basil sandwich on the menu. It looked absolutely divine—fresh tomatoes glistening with olive oil, fragrant basil leaves tucked between slices of golden bread. But instead of ordering it, I sat there with my sad, breadless salad, feeling virtuous but completely unsatisfied.
It wasn’t just about the sandwich; it was about my mindset. Years of nutrition education taught me something profound: bread wasn’t the problem—it was my toxic relationship with food. That small crusty tomato basil sandwich wasn’t my enemy; my restrictive mindset was.
Fast forward to today, and I’ve learned to embrace balance and joy in eating. Bread has become a beautiful canvas for fresh ingredients, like juicy cherry tomatoes and creamy cheese. And this crostini recipe? It’s a celebration of that journey—a small crusty tomato basil sandwich transformed into something elegant and delicious.
Small Crusty Open-Faced Tomato Basil Sandwich With Gorgonzola
This recipe is simple yet packed with flavor. It’s perfect for entertaining guests or treating yourself to a fancy snack that feels indulgent but is refreshingly light.
Ingredients
1 sourdough baguette, sliced into thin rounds
1 pint cherry tomatoes, halved
4 oz gorgonzola cheese (or your favorite creamy blue cheese)
Fresh basil leaves
Balsamic glaze
Olive oil
Za’atar spice blend (optional but highly recommended)
Salt and pepper
Instructions
Preheat your oven or grill to toast the bread slices. Brush each slice with olive oil and toast until golden brown and slightly crisp.
Halve the cherry tomatoes and set them aside.
Crumble the gorgonzola cheese into small chunks.
Layer the toasted sourdough rounds with halved cherry tomatoes.
Add a generous sprinkle of crumbled gorgonzola on top.
Finish each crostini with a fresh basil leaf for that aromatic touch.
Drizzle balsamic glaze over each piece for sweetness and acidity.
Sprinkle za’atar spice blend for an earthy flavor twist (if you’re not a fan of za’atar, feel free to omit it).
Season lightly with salt and pepper.
Enjoy these little bites of heaven! They’re perfect as appetizers or paired with a glass of wine for a relaxing evening.
Why Sourdough Bread Is Good Stuff
I can’t imagine breakfast without my hearty, toasted sourdough.
Let’s take a moment to talk about sourdough—the star ingredient in this recipe. If you’ve never tried sourdough before or think all bread is created equal, let me change your mind.
Sourdough isn’t just any bread; it’s bread with benefits! Unlike regular bread made with commercial yeast, sourdough goes through a natural fermentation process using wild yeast and bacteria (sounds fancy, right?). This process breaks down gluten and phytic acid, making it easier to digest and allowing your body to absorb more nutrients from the grains.
I’ve noticed such a difference since switching to sourdough. It feels lighter on my stomach, doesn’t leave me bloated like some store-bought breads used to, and has this tangy flavor that’s just irresistible.
The Local Bakery Advantage
Here’s another tip I’d love to share with you: always choose sourdough from your local bakery rather than grabbing one off a supermarket shelf. The difference in quality is night and day! Local bakeries often use traditional methods that preserve the integrity of the fermentation process, whereas mass-produced sourdough might cut corners.
Plus, supporting local businesses is such a win-win—you get better-tasting bread while helping small businesses thrive in your community.
Za’atar: The Unexpected Flavor Hero
If you’ve never used za’atar before, let me introduce you to this magical spice blend—it’s one of my secret weapons in the kitchen!
I was first introduced to za’atar by my lovely Lebanese friend, she made this amazing bread with just that and some olive oil on top. I thought this is so simple, but so enjoyable.
Za’atar is a Middle Eastern mix of dried herbs like thyme or oregano, sesame seeds, sumac (which adds a citrusy tang), and sometimes salt.
When sprinkled over these crostini, za’atar adds an earthy depth that complements the sweetness of the balsamic glaze and the creaminess of the gorgonzola cheese beautifully. It’s optional in this recipe because I know not everyone has it on hand—but if you do have some in your pantry or can grab it at your local grocery store, trust me: it’s worth trying!
Serving Suggestions: Make It Your Own
One of my favorite things about this recipe is how versatile it is! You can serve these crostini as:
A light appetizer before dinner.
A snack alongside soup or salad.
A party platter for guests—they look so elegant!
Even breakfast (yes, breakfast!) paired with scrambled eggs or avocado slices.
And if you’re feeling adventurous, try swapping out ingredients based on what you have at home:
No gorgonzola? Use feta or goat cheese instead.
Out of basil? Fresh arugula works wonderfully for a peppery kick.
Want more protein? Add thinly sliced prosciutto or smoked salmon on top.
A Personal Note About Food Freedom
This recipe isn’t just about crostini—it’s about embracing food freedom and letting go of restrictive eating habits that don’t serve us. For years, I avoided foods like bread because I thought they were “bad” for me. But now I know that balance is everything.
Food is meant to nourish our bodies and bring us joy—and yes, sometimes that means enjoying a slice (or two) of crusty sourdough topped with delicious ingredients without guilt.
So next time you’re craving something indulgent yet wholesome, give this recipe a try. It’s open-faced, delicious, and made with bread that loves you back—your taste buds (and your gut) will thank you!
Tell Me Your Crostini Creations!
I’d love to hear how you make this recipe your own! Do you have any favorite toppings or twists? Maybe you’ve discovered another spice blend that pairs perfectly with these flavors? Let me know in the comments below—I’m always looking for inspiration from fellow food lovers!
Until next time—happy cooking! 🥖🍅✨
