TOMATO AND OLIVE CROS­TINI

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

If you’re or­gan­is­ing a cock­tail party, cros­tini are a bril­liant al­ter­na­tive to canapés

Cut 20 ripe toma­toes into quar­ters and place them in a bowl with a hand­ful of chopped olives, 2 lugs of olive oil, a swig of bal­samic and a pinch of pep­per. Add ½ a dried chilli, crum­bled, and set aside. Cut 1 cia­batta loaf into slices, grill and then rub with the cut side of a gar­lic clove. Driz­zle with olive oil. Spoon the tomato mix onto the hot cia­batta and sprin­kle with basil leaves.

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