Tomato and Olivada Crostini Recipe

Name: Tomato and Olivada Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16-inch thin loaf) Italian or French bread, cut into 1/4-inch-thick slices; 1/3 cup freshly grated Parmesan cheese; 2 (28-ounce) cans Italian whole tomatoes, seeded and drained; 1/4 cup extra-virgin olive oil; 1 small garlic clove, chopped and mashed to a paste with 1/2 teaspoon; salt; 2 teaspoons minced fresh parsley leaves; 1/2 teaspoon sugar; Salt and pepper; 1/3 cup olivada or other bottled black olive paste (available at specialty foods shops and some; supermarkets); 50 small fresh parsley leaves, for garnish

Servings: persons

1 (16-inch thin loaf) Italian or French bread, cut into 1/4-inch-thick slices
1/3 cup freshly grated Parmesan cheese
2 (28-ounce) cans Italian whole tomatoes, seeded and drained
1/4 cup extra-virgin olive oil
1 small garlic clove, chopped and mashed to a paste with 1/2 teaspoon
salt
2 teaspoons minced fresh parsley leaves
1/2 teaspoon sugar
Salt and pepper
1/3 cup olivada or other bottled black olive paste (available at specialty foods shops and some
supermarkets)
50 small fresh parsley leaves, for garnish

1
Preheat oven to 350 degrees F.
2
Arrange bread slices in 1 layer on 2 baking sheets and sprinkle half with Parmesan.
3
Toast slices in upper and lower thirds of oven until crisp and golden, 8 to 12 minutes, and cool.
4
Crostini may be made 2 weeks ahead and kept in an airtight container at room temperature.
5
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.
6
Chop tomatoes fine.
7
In a bowl stir together tomatoes, oil, garlic paste, parsley, sugar, and salt and pepper, to taste.
8
Put 1 heaping teaspoon tomato mixture on each Parmesan crostini and top with 1/4 teaspoon olive paste.
9
Spread each plain crostini with 1/2 teaspoon olive paste, and top with a heaping 1/2 teaspoon tomato mixture.
10
Garnish crostini with parsley leaves.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (16-inch thin loaf) Italian or French bread, cut into 1/4-inch-thick slices, 1/3 cup freshly grated Parmesan cheese, 2 (28-ounce) cans Italian whole tomatoes, seeded and drained, 1/4 cup extra-virgin olive oil, and more.

Yes, Tomato and Olivada Crostini falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato and Olivada Crostini

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