1 Video | Photo: Mixed Tomato Salsa Crostini Recipe
Ingredients
- 1 baguette, sliced 1/4-inch thick
- Extra-virgin olive oil
- Salt and freshly ground black pepper
- 8 red pear tomatoes, halved
- 8 yellow pear tomatoes, halved
- 6 red cherry tomatoes, quartered
- 6 yellow cherry tomatoes, quartered
- Green tomatoes, diced (or get some of the small heirloom tomatoes also)
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 tablespoon fresh Mexican oregano, finely chopped
- 1/2 cup queso fresco
Directions
Preheat a broiler, oven or grill to medium-high heat.
Toast the bread until lightly golden brown on both sides-the bread should be crisp but still tender on the inside, not brittle. Remove and drizzle with extra-virgin olive oil and season with salt.
Combine the tomatoes, olive oil, vinegar, honey and oregano in a medium bowl and season with salt and pepper. Gently toss in the queso fresco. Let the relish sit at room temperature for at least 15 minutes before serving. Top the bread with the relish and serve.
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By S&Bers
on January 15, 2013
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Simple, Tasty, and Wonderful!
By beckythebarber
Cookeville, TN
on April 18, 2012
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This is a more detailed version of his Mixed Tomato Salsa in his Mesa Grill cookbook. Because I never have all the types of tomatoes on hand, I've resorted to adding a large can of crushed tomatoes. This is an amazing salsa with the canned but it must be outstanding when followed to a tea. Great stuff. Always a hit. Great flavor because of the balsamic & honey!
By Deborah Hampton
on January 17, 2012
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Super Tasty. A lots of tomatoes to use in other salads. I did added some queso fresco for that extra taste. First time and my family loved it. Thank you!!! :
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