THE FIRST TIME I TRIED THIS WAS IN A TINY RESTAURANT IN MILAN. WE REALLY ENJOYED THE CONCEPT OF
THESE THIN CROSTINI PIECES TO ASSEMBLE ON OUR OWN WITH THE THICK, SPICY TOMATO DIP THAT YOU COULD
SPOON OVER.
MINI CROSTINI FATTI IN CASA CON SALSA PICCANTE AL POMODORO / SERVES 4
extra virgin olive oil
1 small onion, finely diced
1 tsp fresh oregano
400g can of good-quality chopped tomatoes
1 red chilli, finely chopped
1 tsp honey
sea salt and freshly ground black pepper
12 thin slices of French baguette, cut into thirds
1 tbsp combination of chopped fresh chives and
rosemary
1 Heat a little olive oil in a medium saucepan over a medium heat. Add the onion and
oregano and sauté for 6–7 minutes, until softened but not browned. Add the tomatoes,
chilli and honey and cook over a low heat for about 20 minutes. Season with salt and
freshly ground black pepper.
2 Preheat the grill and place the bread on a baking tray. Drizzle with a little olive oil and
toast under the grill until golden. Keep a careful watch on them, as they can burn easily.
Remove from the oven and sprinkle over the herbs and some sea salt.
3 To serve, spoon the tomato sauce into a bowl and arrange the crostini piled up around it
for dipping.
