Crostini with tomatoes
16 crostini
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Yellow tomatoes, about 1/2 lb |
| 2 | mediums | Red tomatoes, about 1/2 lb |
| 4 | tablespoons | Extra-virgin olive oil |
| 2 | Garlic cloves, finely chopped | |
| 2 | tablespoons | Chopped mint leaves |
| 2 | tablespoons | Chopped basil leaves |
| 1 | teaspoon | Dried Mediterranean oregano, such as Greek oregano |
| Salt | ||
| Coarsely ground black pepper | ||
| 16 | Thin bread rounds cut from a high-quality, baguette- style loaf | |
| Extra-virgin olive oil for bread | ||
| Imported Parmesan or Pecorino Romano cheese | ||
Directions
Core the tomatoes and cut into small dice. Place tomatoes in a bowl.
Add the olive oil, garlic, herbs and salt and pepper to taste. Stir and set aside for an hour to develop the flavors.
Brush both sides of bread rounds with olive oil. Arrange on a baking sheet. Bake in a 400'F. oven until crisp and golden. Use bread hot or at room temperature.
Arrange the bread rounds on a serving platter. With a slotted spoon, divide the tomato topping among the crostini. Top with a sprinkling of grated cheese and serve immediately.
Submitted By MICHAEL ORCHEKOWSKI On 08-08-95