Tomato And Basil Crostini
This classic duo is a staple in Italy, where only the best ingredients will do.
16 Crostini (see earlier recipe)
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For the topping
2 plum tomatoes (at room temperature), cut into ¼-inch cubes (see Tip)
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
¼ teaspoon freshly ground pepper, or to taste
8 large fresh basil leaves
2 tablespoons freshly grated Parmesan cheese
Begin by preparing the Crostini.
Stir together all of the topping ingredients, except the basil and Parmesan cheese, in a small bowl.
Adjust the oven broiler rack to about 4 to 5 inches from the heating element; preheat the broiler. Place the Crostini in a single layer on a baking sheet. Arrange the basil leaves on the toasted bread. Top with the tomato mixture; sprinkle with the cheese.
Broil the sandwiches for about 2 minutes, or until the cheese is melted.
Serve immediately while warm or allow to come to room temperature.
Advance preparation
This topping will keep for up to 1 day in a covered container in the refrigerator. Bring the topping to room temperature; assemble and broil the sandwiches just before serving.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
