Free Recipe Tomato And Olivada Crostini
Recipe Type: Free Recipes
Recipe Preparation: stir
Cooking Ingredients for Tomato And Olivada Crostini Recipe
A; (16-inch) thin loaf
; Italian or French
; bread, cut into
;-1/4-inch-thick
; slices
1/3 c Freshly grated Parmesan
-cheese
Two; (28-ounce) cans
; Italian whole
; tomatoes, seeded
; and drained
1/4 c Extra-virgin olive oil
1 sm Garlic clove; chopped and
-mashed
; to a paste with 1/2
; teaspoonsalt
2 ts Minced fresh parsley leaves
1/2 ts Sugar
1/3 c 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
Tomato And Olivada Crostini Preparation
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 1/4 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste and top with a heaping 1/2 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.
Cooking Temperature:
Recipe Serves: 1
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