Kalamata and Tomato Crostini

5.0(17)

Make and share this Kalamata and Tomato Crostini recipe from Food.com.

by Judy-Jude·published 2005-08-02

Servings

6 serving(s)

Total time

45 min

prep 45 min

Calories / serving

300 kcal

Ingredients (10)

serves

1 baguette, slice 1/2 inch slicesbaguette
2 -3 garlic cloves, wholegarlic
1/2 cup kalamata olive, chopped fine
1/4 cup red pepper, chopped finebell-pepper
1 tablespoon capers, rinsed and drained (combine with other ingredients, carefully, so you don't break them up)capers
1/2 teaspoon fresh ground pepperpepper
1 1/2-1 3/4 ounces fresh parmesan cheese, sliced thinly (I use a potato peeler)
2 plum tomatoes, sliced thinlytomato
2 stalks green onions, green part only, sliced thinscallion
2 tablespoons extra virgin olive oilextra-virgin-olive-oil

Instructions (3 steps)

01Place baguette slices, evenly, on baking sheet. Place under broiler or bake in 350 degree oven, until lightly browned (about 4-5 minutes) turn and broil or bake for another 4-5 minutes or until lightly brown. Remove and set aside until cool enough to handle. Take clove of garlic and rub each slice of bread on one side. Set aside on serving platter.
02

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Rich recipe — supports nutrition-aware planning.