Tuesday, July 31, 2012

Tomato Crostini Recipe

I had a loaf of really good Italian bread from that needed to be used up ASAP. It was a tad hard so I decided to make crostini out of it. This recipe is so easy, yet good enough for company.
It's best in the summer so that you take advantage of the ripest tomatoes and grill the bread.
However, you can make it in the winter use your grill pan or throw the bread in the oven to toast. Maybe add a smidge of sugar to winter tomatoes to improve the sweetness.

Tomato Crostini Recipe
Makes about 20 crostini

Tomato Topping: 
3-4 large, ripe tomatoes
1-2 cloves of minced garlic
3 tbsp. olive oil
1 tbsp. red wine vinegar
a couple drops of balsamic vinegar
1/4 fresh basil
Kosher salt
Fresh ground pepper

Loaf of good French, Italian or Ciabatta bread
Olive Oil Mixture:
1/2 cup olive oil
2 cloves mined garlic
2 pinches hot red pepper flakes
salt and pepper to taste
2 tbsp. fresh basil

Mix all topping ingredients. Let still so flavors meld together for 2-3 hours (optimal). Slide bread on the diagonal in 1/2 inch thick slices. Heat up grill/grill pan. Combine all olive oil mixture ingredients and brush on bread slices. Cook bread slices on grill for about 2 minutes each side or until lightly toasted. Arrange on a large platter and top with tomato topping. Serve immediately.

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