Crostini with tomatoes

Yield: 16 crostini

Measure 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
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

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

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