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.

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