Tomato And Olivada Crostini

Recipe Ingredients

1		Italian or French bread - (16" thin loaf) - cut 1/4"-thk slices
1/3 cup	48g / 1.7oz	Freshly grated Parmesan cheese
2		Italian whole tomatoes - (28 oz ea) - seeded, drained
1/4 cup	59ml	Extra-virgin olive oil
1 cup	146g / 5.1oz	Garlic clove - chopped, and (small)
		Mashed to a paste with
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Minced fresh parsley leaves
1/2 teaspoon	2.5ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
1/3 cup	78ml	Olivada or other black olive paste
		= (available at specialty foods shops and
		Some supermarkets)
50		Fresh parsley leaves - for garnish (small)

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9693) - from the TV FOOD - NETWORK

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