Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Save Recipe Print
Total:
32 min
Prep:
20 min
Cook:
12 min
Yield:
about 15 3-piece servings

Ingredients

Directions

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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Roasted Tomato, Ricotta and Basil Crostini

Recipe courtesy of Trisha Yearwood

Mixed Tomato Salsa Crostini

Recipe courtesy of Bobby Flay

Tomato Crostini with Whipped Feta

Recipe courtesy of Ina Garten

Tomato, Caper and Garlic Crostini

Recipe courtesy of Mark Pastore

Strawberry-Tomato Jam Crostini

Recipe courtesy of Giada De Laurentiis

Crostini with Sun-Dried Tomato Jam

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories