Tomato And Olivada Crostini
Flavorful tomato and olive crostini, perfect for appetizers—easy to make, not too heavy. Enjoy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.threemealsaday.com.
Cooking tools:
- Baking sheet
- Oven
- Colander
- Fine-mesh sieve
- Paper towel
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Airtight container
Ingredients
- 1 16 inch thin loaf Italian or French bread, cut into 1/4 inch slices
- 1/3 cup freshly grated Parmesan cheese
- 2 28 oz cans Italian whole tomatoes, seeded and drained
- 1/4 cup extra virgin olive oil
- 1 large clove garlic, chopped and mashed to paste with 1/2 tsp salt
- 2 tsp minced fresh parsley
- 1/2 tsp sugar
- salt
- pepper
- 1/3 cup olivada or other bottled black olive paste
- 50 small fresh parsley leaves for garnish
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