Prep Time:
2 hours
Cook Time:
10 minutes
Serving Size:
Ingredients
1 1/2 cups fresh plum tomatoes, seeds and jelly removed, diced
1 Tbsp fresh basil, finely chopped
1 Tbsp extra virgin olive oil
1/4 tsp salt
1 medium garlic clove, peeled & crushed
2 Tbsp extra virgin olive oil
2 Italian flat breads (4 oz each)
1 Tbsp freshly grated Parmesan cheese to taste
Ingredients
3 cups fresh plum tomatoes, seeds and jelly removed, diced
2 Tbsp fresh basil, finely chopped
2 Tbsp extra virgin olive oil
1/2 tsp salt
2 medium garlic cloves, peeled and crushed
4 Tbsp extra virgin olive oil
4 Italian flat breads (4 oz each)
2 Tbsp freshly grated Parmesan cheese to taste
Ingredients
4 1/2 cups fresh plum tomatoes, seeds and jelly removed, diced
3 Tbsp fresh basil, finely chopped
3 Tbsp extra virgin olive oil
3/4 tsp salt
3 medium garlic cloves, peeled and crushed
6 Tbsp extra virgin olive oil
6 Italian flat breads (4 oz each)
3 Tbsp freshly grated Parmesan cheese to taste
Procedures
Preheat oven to 400ºF.
TOMATO-BASIL TOPPING
- BLEND tomatoes, basil, first quantity of extra virgin olive oil and salt thoroughly. Refrigerate for 2 hours before serving. Just prior to serving, drain excess liquid.
Garlic-Infused Olive Oil
- COMBINE crushed garlic to second quantity of extra virgin olive oil. Infuse (let soak) for one hour.
CROSTINI
- LINE sheet pan or cookie sheet with foil.
- DRIZZLE garlic-infused olive oil over flat bread; sprinkle with Parmesan cheese.
- BAKE for 4-5 minutes until hot, but not crisped or dried.
- TRANSFER flat breads to serving plate. Cut into wedges or 2" x 2" squares.
- TOP each piece with chilled Tomato-Basil Topping. Serve immediately.