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Tomato And Olivada Crostini


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  • 1 Italian or French bread - (16" thin loaf) cut 1/4"-thk slices
  • 1/3 cup freshly grated Parmesan cheese
  • 2 cans Italian whole tomatoes - (28 oz ea) seeded, drained
  • 1/4 cup extra-virgin olive oil
  • 1 small garlic clove chopped, and mashed to a paste with
  • 1/2 teaspoon salt
  • 2 teaspoons minced fresh parsley leaves
  • 1/2 teaspoon sugar
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/3 cup olivada or other black olive paste (available at specialty foods shops and some supermarkets)
  • 50 small fresh parsley leaves for garnish


Servings 1


Step 1

Preheat oven to 350 degrees.

Arrange bread slices in 1 layer on 2 baking sheets and sprinkle half with Parmesan. Toast slices in upper and lower thirds of oven until crisp and golden, 8 to 12 minutes, and cool. Crostini may be made 2 weeks ahead and kept in an airtight container at room temperature.

In a colander or sieve drain tomatoes well, pressing gently on solids to squeeze out as much liquid as possible, and blot with paper towels. Chop tomatoes fine. In a bowl stir together tomatoes, oil, garlic paste, parsley, sugar, and salt and pepper, to taste.

Put 1 heaping teaspoon tomato mixture on each Parmesan crostini and top with 1/4 teaspoon olive paste. Spread each plain crostini with 1/2 teaspoon olive paste, and top with a heaping 1/2 teaspoon tomato mixture. Garnish crostini with parsley leaves.

This recipe yields about 15 (3-piece) servings.

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