Tomato and Olivada Crostini
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 50 crostini
- 1/2 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- 1/3 cup freshly grated parmesan cheese
- Carbohydrate 4 g(1%)
- Cholesterol 1 mg(0%)
- Fat 2 g(2%)
- Fiber 1 g(3%)
- Protein 1 g(2%)
- Saturated Fat 0 g(2%)
- Sodium 96 mg(4%)
- Calories 35
Preparation Preheat oven to 350°F. 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.
Preparation Preheat oven to 350°F. 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.
