1 French baguette, sliced into ½″ rounds

2 tablespoons olive oil

8 oz cream cheese, softened

¼ cup sour cream or Greek yogurt

1 garlic clove, minced

1 teaspoon lemon zest

Salt and pepper, to taste

1 cup cherry tomatoes, diced

2 tablespoons red onion, finely chopped

2 tablespoons fresh basil, chopped

1 teaspoon balsamic vinegar

Optional: drizzle of balsamic glaze

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Preheat oven to 375 °F (190 °C). Arrange baguette rounds on a baking sheet and brush both sides with olive oil.

Bake 8–10 minutes, flipping halfway, until golden and crisp. Set aside to cool.

In a bowl, combine cream cheese, sour cream (or yogurt), minced garlic, lemon zest, salt, and pepper until smooth and creamy.

In another small bowl, toss diced tomatoes, red onion, basil, balsamic vinegar, salt, and pepper.

Spread a generous layer of the creamy cheese mixture onto each crostini.

Spoon the tomato mixture evenly over the cheese layer.

If desired, finish with a light drizzle of balsamic glaze for sweetness and shine.

Serve immediately or let sit at room temperature for 10 minutes to let flavors meld.