© David Loftus
crostini - tomato and olives
method
Get yourself about 20 ripe cherry tomatoes, different colors if possible, and cut them into quarters. Remove the pits from a handful of good-quality black or green olives and chop them up. Toss in a bowl with the tomatoes, 2 or 3 glugs of extra virgin olive oil, and a swig of balsamic vinegar and season carefully with salt and pepper and a little crumbled dried chili. (Some olives are salty, so go easy.) Spoon over each of your hot crostini and sprinkle some baby basil leaves over the top.