Crostini - tomato & olives

crostini with tomato and olives

Serves 12

  • 20 cherry tomatoes

  • 1 handful black or green olives

  • 2-3 lugs extra virgin olive oil

  • 1 swig balsamic vinegar

  • salt

  • pepper

  • a little dried chili, crumbled

  • crostini

  • baby basil leaves

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.

Nutritional Information

Crostini - tomato & olives

Full of flavour

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0 foodies cooked this
The sweet tomatoes and slightly bitter olives in this crostini topping work so well together
Serves 12
10m
Super easy
Method



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.

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Nutritional Information Amount per serving:
  • Calories 156 8%
  • Carbs 11.5g 4%
  • Sugar 0.8g 1%
  • Fat 10.1g 14%
  • Saturates 1.9g 10%
  • Protein 4.1g 9%
Of an adult's reference intake

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When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

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