Tomato Crostini

Tomato Crostini

Recipe:

Here is a delicious appetizer that will certainly become one of your family's favorites. Crostini ai pomodori are not only a perfect Italian Antipasto, but tomato Crostini are easy to prepare and with just a few ingredients you will create mouthwatering morsels to serve at any occasion.

Ingredients:

• 3 cups fresh cheri tomatoes or Roma tomatoes
• 2 cloves garlic finely minced 
• 10-12 fresh basil leaves 
• Salt to taste
• 3 full Tablespoons olive oil - you can add more or less to your liking
• 1 baguette sliced into even slices

Directions:

1. Mince the garlic cloves with a knife or mezzaluna, or press each clove through a garlic press. Place the minced garlic in a bowl and cover with olive oil and a little salt to keep it from oxidizing.
2. Cut and dice tomatoes as shown in the video tutorial.
3. Sprinkle a little salt over the diced tomatoes and place in a colander over a bowl. Salt causes excess water from the tomatoes to drain. You can later add the tomato water to a tomato sauce or soup.
4. Stack fresh, clean basil leaves on top of each other. Roll them as if you were making a cigar. With a sharp knife cut the leaves into thin ribbons and add them to the drained, diced tomatoes.
5. Add the olive oil and garlic mixture to the tomatoes and mix everything together.  
6. Taste tomatoes and adjust with salt to your liking.
7. Be generous with the olive oil and once again toss all ingredients.
8. Slice the baguette diagonally and place each piece on a baking sheet. Toast the slices in the Fontana wood-fired oven or in the Fontana gas-fired oven until golden brown. 
9. You are now ready to top each slice with the diced tomatoes. Arrange the crostini on your favorite serving platter and serve immediately.
10. If any diced tomatoes are leftover you can mix them in a salad, on a sandwich, on top of pizza, or in a tomato sauce for a plate of pasta. Nothing goes wasted!  Enjoy!

Buon Appetito!

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