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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This recipe is courtesy of Paola's cooking school at Podere le Rose. Wait until you're ready to assemble the crostini to combine the tomato and parsley mixtures. Ingredients:
2 cups chopped seeded tomato |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon chopped fresh parsley |
1 tablespoon capers |
1 teaspoon chopped fresh tarragon |
1 teaspoon olive oil |
1/2 teaspoon chopped fresh mint |
1 hard-cooked egg, chopped |
1 garlic clove, halved |
16 (1/2-inch-thick) slices diagonally cut french bread baguette (about 8 ounces), toasted |
1 tablespoon olive oil |
Directions:
1. Combine chopped tomato, salt, and pepper in a bowl; stir well. Cover and chill 1 hour. Combine parsley and next 5 ingredients (parsley through egg) in a another bowl; stir well. Cover and chill 1 hour.
2. Rub cut sides of garlic over 1 side of each toasted bread slice. Combine tomato mixture and parsley mixture; stir well. Spoon 2 tablespoons tomato-parsley mixture onto each bread slice. Drizzle 1 tablespoon oil over crostini. Serve immediately.
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