- 20 cherry tomatoes
- 1 handful black or green olives
- 2-3 lugs extra virgin olive oil
- 1 swig balsamic vinegar
- a little dried chili, crumbled
- 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.