TOMATO AND OLIVADA CROSTINI
Categories Olive Tomato Appetizer Bake Vegetarian Parmesan Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 50 crostini
Number Of Ingredients 9
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
ranju tamang
[email protected]I'm new to cooking and this recipe was easy to follow. The crostini turned out great!
Sarah Addo
[email protected]This is now my go-to appetizer recipe!
Safia
[email protected]Not a fan of the tomato and olivada combo. Maybe I'll try it with a different topping next time.
Cat_7697
[email protected]I found this recipe to be a bit bland. I think it could use some more herbs or spices.
Umar Ilyas
[email protected]I added some crumbled feta cheese to the crostini and it was delicious! Highly recommend.
Mohamed Hamed
[email protected]I'm not a big fan of olives, but I really enjoyed the flavor of the tapenade in this recipe. It was the perfect complement to the tomatoes.
Sajjad ahmed
[email protected]These were so easy to make and they were absolutely delicious! I will definitely be making these again.
mordecai
[email protected]I had a lot of ripe tomatoes from my garden, so I was looking for a way to use them up. This was a perfect recipe for that! The crostini were delicious and I loved the tangy flavor of the tomatoes.
mina bhatt
[email protected]I give this recipe 5 stars. Will definitely try again.
Josephine Pongap
[email protected]Just wanted to say this recipe is amazing! It's the perfect balance of sweet and savory.
Fromi Sweet
[email protected]Decided to try something new and made the tomato and olivada crostini. The flavors were all there but something was just a bit off. I think I might've added too much salt.
Shafayat Hosen
[email protected]The tomato and olivada crostini turned out really well! The combination of flavors is delightful: the sweetness of the tomatoes, the umami of the olives, and the garlicky tang of the tapenade. Highly recommended!
Tamur T
[email protected]I decided to whip up the tomato and olivada crostini for my friends as a quick appetizer, and they were a huge hit! Everyone loved the vibrant flavors of the tomatoes and the richness of the tapenade.