Red Crostini - {Crostini Rossi} Recipe - Cooking Index
Red Crostini - {Crostini Rossi} Recipe - Cooking Index
I love the way Nancy describes the little toasts (crostini) that she likes to make: Crostini Rossi and Crostini Neri, that form the beginning to a Tuscan meal. Crostini rossi can only mean a tomato salad topping for Tuscan bread and the best is made with summer-ripe plum tomatoes.
Cuisine: Italian| 3 teaspoons | 15ml | Plum tomatoes - diced (large) |
| 1 | Garlic clove - minced | |
| 2 | Basil leaves - minced | |
| 3 sections | Flat-leaf Italian parsley - minced | |
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| 1/4 teaspoon | 1.3ml | Fine sea salt |
| 8 teaspoons | 40ml | Toasted bread slices (small) |
Mix the tomatoes, garlic, basil, parsley, olive oil, and salt in a bowl. Allow the mixture to marinate for several hours at room temperature.
Place two slices of bread on each of 4 salad plates. Divide and top the bread with the tomato mixture and serve immediately.
This recipe yields 4 servings.
Source:
Ciao Italia at http://www.ciaoitalia.com
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