Tomato and Olivada Crostini

Total Time:
32 min
20 min
12 min

about 15 3-piece servings

  • 1 (16-inch thin loaf) Italian or French bread, cut into 1/4-inch-thick slices
  • 1/3 cup freshly grated Parmesan cheese
  • 2 (28-ounce) cans Italian whole tomatoes, seeded and drained
  • 1/4 cup extra-virgin olive oil
  • 1 small garlic clove, chopped and mashed to a paste with 1/2 teaspoon
  • salt
  • 2 teaspoons minced fresh parsley leaves
  • 1/2 teaspoon sugar
  • Salt and pepper
  • 1/3 cup olivada or other bottled black olive paste (available at specialty foods shops and some
  • supermarkets)
  • 50 small fresh parsley leaves, for garnish
  • Preheat oven to 350 degrees F.

  • Arrange bread slices in 1 layer on 2 baking sheets and sprinkle half with Parmesan. Toast slices in upper and lower thirds of oven until crisp and golden, 8 to 12 minutes, and cool. Crostini may be made 2 weeks ahead and kept in an airtight container at room temperature.

  • In a colander or sieve drain tomatoes well, pressing gently on solids to squeeze out as much liquid as possible, and blot with paper towels. Chop tomatoes fine. In a bowl stir together tomatoes, oil, garlic paste, parsley, sugar, and salt and pepper, to taste.

  • Put 1 heaping teaspoon tomato mixture on each Parmesan crostini and top with 1/4 teaspoon olive paste. Spread each plain crostini with 1/2 teaspoon olive paste, and top with a heaping 1/2 teaspoon tomato mixture.

  • Garnish crostini with parsley leaves.

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