Sun-dried tomato crostini
Monday - April 12, 2021 10:43 pm ,
Category : RECIPES
Ingredient:
1 baguette
2 garlic cloves, crushed
About 3 tbsp olive oil
4 sun-dried tomatoes in oil
30 g (1 oz) butter
Salt and black pepper
12 pitted black olives, chopped
½ tsp fresh rosemary, chopped
Method:
Cut the baguette into 24 thin slices and arrange them on two baking trays. Add the garlic to the olive oil, then bush about half of the mixture on to the slices of bread. Bake in a preheated oven at 180c (160c fan, Gas 4) for 10 minutes.
Remove the baking trays from the oven, turn the slices of bread over, brush with a little more garlic oil, and bake for a further 10 minutes or until crisp and golden. Leave to cool.
Dry the sun-dried tomatoes with a paper towel and cut them into pieces. Put the tomatoes and butter in the small bowl of a food processor and work until finely chopped (or pound them with a mortar and pestle). Season with salt and pepper to taste.
Spread the sun-dried tomato puree over the crostini, arrange the chopped olives on top, sprinkle with rosemary.
1 baguette
2 garlic cloves, crushed
About 3 tbsp olive oil
4 sun-dried tomatoes in oil
30 g (1 oz) butter
Salt and black pepper
12 pitted black olives, chopped
½ tsp fresh rosemary, chopped
Method:
Cut the baguette into 24 thin slices and arrange them on two baking trays. Add the garlic to the olive oil, then bush about half of the mixture on to the slices of bread. Bake in a preheated oven at 180c (160c fan, Gas 4) for 10 minutes.
Remove the baking trays from the oven, turn the slices of bread over, brush with a little more garlic oil, and bake for a further 10 minutes or until crisp and golden. Leave to cool.
Dry the sun-dried tomatoes with a paper towel and cut them into pieces. Put the tomatoes and butter in the small bowl of a food processor and work until finely chopped (or pound them with a mortar and pestle). Season with salt and pepper to taste.
Spread the sun-dried tomato puree over the crostini, arrange the chopped olives on top, sprinkle with rosemary.
