| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
French |
April 1995 |
1 |
servings |
INGREDIENTS
|
|
A; (16-inch) thin loaf |
|
|
; Italian or French |
|
|
; bread, cut into |
|
|
; 1/4-inch-thick |
|
|
; slices |
| 1/3 |
c |
Freshly grated Parmesan cheese |
|
|
Two; (28-ounce) cans |
|
|
; Italian whole |
|
|
; tomatoes, seeded |
|
|
; and drained |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
sm |
Garlic clove; chopped and mashed |
|
|
; to a paste with 1/2 |
|
|
; teaspoonsalt |
| 2 |
ts |
Minced fresh parsley leaves |
| 1/2 |
ts |
Sugar |
| 1/3 |
c |
Olivada or other bottled black olive; (Olivada or |
|
|
; paste, otherbottled black |
|
|
; olive paste |
|
|
; available at |
|
|
; specialty foods |
|
|
; shops and |
|
|
; somesupermarkets) , |
|
|
; about |
|
|
Garnish: about 50 small fresh parsley |
|
|
; leaves |
INSTRUCTIONS
Preheat oven to 350F.
Arrange bread slices in one 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 a heaping teaspoon tomato mixture on each Parmesan crostino and top
with 1/4 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon
olive paste. Spread each plain crostino with 1/2 teaspoon olive paste and
top with a heaping 1/2 teaspoon tomato mixture.
Garnish crostini with parsley leaves.
Makes about 50 crostini.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 490 Calories (kcal); 54g Total Fat; (97% calories from fat);
trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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