CROSTINI AL POMODORI
(Crostinii with Tomatoes)
6 Slices Italian Bread - cut 1/2 - 3/4 inch thick 4 Cloves Garlic - 3 sliced thinly or chopped fine, one whole 4 Lg. Tomatoes - Roma - chopped 1 Cup Basil leaves - fresh and chopped
PREPARING THE CROSTINI
Toast the bread in a 475 degree oven, or under the broiler until both sides are lightly browned. Let cool. Rub each slice of bread with the whole freshly peeled garlic clove. The bread will act as a grater, and reduce the garlic to smaller pieces. Chop the garlic pieces and set aside. (At this point, you almost have traditional Italian garlic bread. You can just stop here, add olive oil and salt and eat!)
Chop the tomatoes into fairly small pieces. If desired, the tomatoes can be cut in half and run over the fine setting of a cheese grater. This removes the seeds and much of the pulp. The tomatoes can then be chopped for the crostini. Place the chopped tomatoes and the chopped garlic in a bowl and add salt and pepper to taste. Set aside for 15-20 minutes.
Drizzle olive oil over the toast, and return to the oven for 5-6 minutes. Remove and place heaping spoonfuls of the tomato and garlic mixture on the toast. Sprinkle generously with chopped basil, drizzle a bit more olive oil over everything and serve.
Last updated on: 06/03/99 12:50:47 AM