Brimming with the tang of sun and sea, these crostini feature the goodness of bread and tomatoes, enhanced by the fragrance of basil.
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INGREDIENTS |
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French baguettes |
2 |
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Small French loaves |
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Cherry tomatoes |
250 |
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Pitted black olives |
6 |
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Spoonfuls |
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Garlic |
1 |
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clove |
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Basil |
1 |
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bunch |
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Extra-virgin olive oil |
To taste |
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Salt |
To taste |
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PREPARATION |
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Clean and wash the cherry tomatoes; cut them into cubes. Cut the olives into cubes as well. Chop the clove of garlic along with several leaves of basic, keeping the rest of the basil to use as a garnish. |
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Combine the tomatoes and olives in a salad bowl and dress with the chopped garlic and basil mixture, salt and oil. Let these ingredients marinate for about an hour. |
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Just before serving, cut the baguettes into slices and toast them in the oven. Arrange a little of the tomato-olive mixture in the center of each toasted slice of bread, and garnish with a sprit of basil. |
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CHEF'S NOTE |
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For these crostini you can also use juicy, mature round tomatoes. If you do, remove the seeds before cutting the tomato into little cubes. Instead of French baguettes you can use slices of hearty pugliese bread. |
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Composed of appetizing, quick-to-prepare dishes, this menu should be accompanied by a medium-bodied, mellow red wine, like a Bonarda, or a dry white wine with mildly pungent flavor, like a Pigato della Riviera Ligure. |
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