Rainbow tomato crostini
Rainbow tomato crostini
“This confident little starter is one of the most honest, satisfying expressions of tomatoes. Every type has a different flavour, and some of the ugliest are the most delicious, so please be open-minded when selecting your ripe tomatoes. Buying them on the vine helps, as does letting them sunbathe on your windowsill before use. ”
Serves 12
DifficultyNot too tricky
Nutrition per serving
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Calories 154 8%
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Fat 5.2g 7%
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Saturates 3.2g 16%
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Sugars 2.3g 3%
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Salt 0.7g 12%
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Protein 7.3g 15%
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Carbs 19.1g 7%
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Fibre 1.2g -
Of an adult's reference intake
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Ingredients
- 400 g each of green, yellow, orange and red tomatoes , (1.6kg total)
- 1 bunch of soft herbs , (30g) such as flat-leaf parsley, basil, dill, chervil, rocket
- 2 rustic French baguettes , (200g each)
- 200 g Caerphilly , or crumbly goat’s cheese
- extra virgin olive oil
- red wine vinegar
- 1-2 cloves of garlic
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Method
This recipe works great as a stand-alone dish, but also as a component in Jamie’s Summery Feast from Together – see the full collection of menus here.
ON THE DAY Working one colour of tomato at a time, halve them and finely grate on a box grater, rubbing and crushing all the tomato flesh through and discarding the seeds and skins. Pour into separate bowls, season each to perfection with sea salt, and place on the table, ready to serve. Pick the herb leaves into a bowl of ice-cold water. Slice the baguettes 1cm thick, lay across large baking trays, then cover with a clean damp cloth.
TO SERVE Pop the cheese on a board, ready to slice. Drain the herbs, pat dry, then toss with ½ a tablespoon each of extra virgin olive oil and red wine vinegar, and a little pinch of seasoning. Preheat the grill to high. Uncover the bread trays and toast under the grill until golden on both sides – keep an eye on them. Halve the garlic, and rub each hot toast once with the cut side. Take everything to the table and let your guests serve themselves.
ON THE DAY Working one colour of tomato at a time, halve them and finely grate on a box grater, rubbing and crushing all the tomato flesh through and discarding the seeds and skins. Pour into separate bowls, season each to perfection with sea salt, and place on the table, ready to serve. Pick the herb leaves into a bowl of ice-cold water. Slice the baguettes 1cm thick, lay across large baking trays, then cover with a clean damp cloth.
TO SERVE Pop the cheese on a board, ready to slice. Drain the herbs, pat dry, then toss with ½ a tablespoon each of extra virgin olive oil and red wine vinegar, and a little pinch of seasoning. Preheat the grill to high. Uncover the bread trays and toast under the grill until golden on both sides – keep an eye on them. Halve the garlic, and rub each hot toast once with the cut side. Take everything to the table and let your guests serve themselves.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited