US
bread
1
crostini - tomato and olives
© David Loftus

crostini - tomato and olives

printBtn convertBtn

method


Get yourself about 20 ripe cherry tomatoes, different colors 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 bread">crostini recipe.


• from Jamie's Italy

share this page

tried this recipe or a similar one? share your tips... be the first to comment on this recipe
leave comments
related recipes
navajo flatbreads
These flatbreads are a sort of cross between Indian naan breads and Mexican tortillas. They’re used for...
Read more
grilled marinated mozzarella with crunchy bread, smoked bacon and a black olive and lemon dressing
This is an absolutely genius combination. It's not very often that mozzarella gets cooked in a credible...
Read more

latest members recipes
Olive Oil Bread
Added by Chef Fabrizio
Thu 24 May 2012 @ 05:27
Mozzarella and Basil Bread
Added by Chef Fabrizio
Thu 24 May 2012 @ 05:22
Tangy Tamarind Tiger Prawns
Added by Mango Ginger
Wed 23 May 2012 @ 08:47
Garlic Bread Pizzas
Added by Chef Fabrizio
Wed 23 May 2012 @ 06:28
Facebook
more categories