Tomato And Olivada Crostini
- 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
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.