Hors D' Oeuvres;
Fresh Tomato and Yellow Pepper Crostini,
Sliced Sourdough Baguette
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner

4       plum tomatoes, diced
2       yellow tomato, diced
2       cloves garlic, minced
8       fresh basil leaves, chopped
1 t     fresh lemon juice
1/4    cup extra-virgin olive oil
1/4    cup pecarino romano cheese
1       loaf French bread sliced       
sea salt and pepper to taste
mint leaves, for garnish

Preheat oven to 475 degrees F.

1.  In a medium bowl, mix together tomatoes, garlic, basil leaves, lemon juice,
olive oil, pecarino romano cheese, salt, and pepper; set aside.

2.  Slice the bread into 1/2 " slices.

3.  Brush one side of each slice with extra virgin olive oil. Place the slices oil-side
down on a cooking sheet, and toast them in the oven until golden brown.

NOTE: These can be made ahead of time and stored in an airtight container. Be
sure to let cool completely before storing.

4.  Top each toasted slice of bread with the tomato mixture and place on a large
serving plate. Garnish with mint leaf, as shown.  Try not to top too far ahead of
serving, as they can get soggy.
Yield:     6
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