Mediterranean
Crostini
Yields
4 Servings
Ingredients:
150 g Tomato Pulp
4 Slices of Homemade Bread
30 g Pitted Olives
10 g Fresh Oregano
2 Anchovy Fillets in Oil
2 tbls. Extra Virgin Olive Oil
1 tbls. of Capers in Salt
1 Clove of Garlic
Salt
Procedures:
1. Cut each
slice of bread into 6 square/rectangular pieces. Arrange
on a baking sheet and place in a preheated oven at 200°C
for 5 minutes (or until toasted), turning halfway through
the cooking time.
2.
Meanwhile, wash and dry the oregano, scraping the leaves
off the stems and chopping with a knife. Rinse the capers
under running water to remove the salt then chop together
with the anchovies.
3.
Peel and crush the garlic then cook in a pan with a little
oil until it softens. After about 5 minutes, remove the
garlic, turn up the heat, add the capers, anchovies and
coarsely chopped olives and stir. Sauté for 1 minute
and then add the tomato pulp. Add a little salt and leave
to cook for 10 minutes. Stir and turn off the heat.
4.
Spread some of the mixture over each slice of toast and
sprinkle the oregano over the top.
Serve while
still warm.
CAMPARI
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