Recipe courtesy of Gourmet Magazine

Tomato and Olivada Crostini

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  • Total: 32 min
  • Prep: 20 min
  • Cook: 12 min
  • Yield: about 15 3-piece servings
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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

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


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish crostini with parsley leaves.