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

• from
Jamie's Italy