Tomato and olivada crostini
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A; (16-inch) thin loaf | ||
| ; Italian or French | ||
| ; bread, cut into | ||
| ; 1/4-inch-thick | ||
| ; slices | ||
| ⅓ | cup | Freshly grated Parmesan cheese |
| Two; (28-ounce) cans | ||
| ; Italian whole | ||
| ; tomatoes, seeded | ||
| ; and drained | ||
| ¼ | cup | Extra-virgin olive oil |
| 1 | small | Garlic clove; chopped and mashed |
| ; to a paste with 1/2 | ||
| ; teaspoonsalt | ||
| 2 | teaspoons | Minced fresh parsley leaves |
| ½ | teaspoon | Sugar |
| ⅓ | cup | Olivada or other bottled black olive; (Olivada or |
| ; paste, otherbottled black | ||
| ; olive paste | ||
| ; available at | ||
| ; specialty foods | ||
| ; shops and | ||
| ; somesupermarkets) , | ||
| ; about | ||
| Garnish: about 50 small fresh parsley | ||
| ; leaves | ||
Directions
Preheat oven to 350F.
Arrange bread slices in one 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 a heaping teaspoon tomato mixture on each Parmesan crostino and top with ¼ teaspoon olive paste. Spread each plain crostino with ½ teaspoon olive paste. Spread each plain crostino with ½ teaspoon olive paste and top with a heaping ½ teaspoon tomato mixture.
Garnish crostini with parsley leaves.
Makes about 50 crostini.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 490 Calories (kcal); 54g Total Fat; (97% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.