Tomato Crostini
Recipe:
Here is a delicious appetizer that will certainly become one of your family’s favorites. Crostini ai pomodori are not only a perfect Italian Antipasto, but tomato Crostini are easy to prepare and with just a few ingredients you will create mouthwatering morsels to serve at any occasion.
Ingredients
- 3 cups fresh cheri tomatoes or Roma tomatoes
- 2 cloves garlic finely minced
- 10-12 fresh basil leaves
- Salt to taste
- 3 full Tablespoons olive oil – you can add more or less to your liking
- 1 baguette sliced into even slices
Directions
- Mince the garlic cloves with a knife or mezzaluna, or press each clove through a garlic press. Place the minced garlic in a bowl and cover with olive oil and a little salt to keep it from oxidizing.
- Cut and dice tomatoes as shown in the video tutorial.
- Sprinkle a little salt over the diced tomatoes and place in a colander over a bowl. Salt causes excess water from the tomatoes to drain. You can later add the tomato water to a tomato sauce or soup.
- Stack fresh, clean basil leaves on top of each other. Roll them as if you were making a cigar. With a sharp knife cut the leaves into thin ribbons and add them to the drained, diced tomatoes.
- Add the olive oil and garlic mixture to the tomatoes and mix everything together.
- Taste tomatoes and adjust with salt to your liking.
- Be generous with the olive oil and once again toss all ingredients.
- Slice the baguette diagonally and place each piece on a baking sheet. Toast the slices in the Fontana wood-fired oven or in the Fontana gas-fired oven until golden brown.
- You are now ready to top each slice with the diced tomatoes. Arrange the crostini on your favorite serving platter and serve immediately.
- If any diced tomatoes are leftover you can mix them in a salad, on a sandwich, on top of pizza, or in a tomato sauce for a plate of pasta. Nothing goes wasted! Enjoy!
Buon Appetito!
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