Tomato And Olivada Crostini

Tomato And Olivada Crostini
Tomato And Olivada Crostini

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 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

Directions

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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