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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Tomato Crostini Recipe

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This recipe for Tomato Crostini is from The Capitena Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium ripe tomatoes, peeled, seeded and chopped (1 C)
4 kalamata olives, pitted and chopped, or pitted ripe olives, chopped
1/4 C finely chopped red onion
1 T balsamic or red wine vinegar
1 T finely chopped poblano chili pepper
1 large clove garlic, minced
1 8 oz loaf baguette-style French bread
5 oz part-skim mozzarella cheese, thinly sliced.
Directions:
Directions:
Stir together tomatoes, olives, red onion, vinegar, chili pepper and garlic in a medium mixing bowl. Let stand at room temperature for 20 - 30 minutes.

Meanwhile, bias slice bread into 1/2 inch thick slices. Place bread slices on a baking sheet. Bake in a 350 º F oven about 5 minutes or till light brown. Turn bread over and bake 5 minutes more.

Arrange mozzarella cheese slices evenly on toasted bread. Drain tomato mixture. Top each cheese slice with a spoonful of tomato mixture. Return bread slices to oven; bake for 5 minutes more or till cheese melts and tomato mixture is heated through.
Number Of Servings:
Number Of Servings:
20

 

 

 

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