Goat s Cheese and Chive Crostini

DIY MINI CROSTINI WITH SPICY TOMATO SAUCE

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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.

 

 

 

 

 

 

 

Learn more

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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