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crostini with tomato and olives

Crostini - tomato and olives

Full of flavour

crostini with tomato and olives

10 mins
Super easy

serves 12

About the recipe


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie's Italy

Jamie's Italy

By Jamie Oliver

Ingredients

20 cherry tomatoes

1 handful black or green olives

2-3 lugs of extra virgin olive oil

1 swig of balsamic vinegar

sea salt

freshly ground black pepper

a little dried chilli, crumbled

Crostini

baby basil leaves

Method

The sweet tomatoes and slightly bitter olives in this crostini topping work so well together

  1. 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.
  2. See my crostini recipe.

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