Tomato And Olivada Crostini Recipe - Cooking Index
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) |
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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