Tomato Almond Crostini
12 servings scale / convert
1/4 cup olive oil
1 cup sliced blanched almonds
1/2 red onion, finely chopped
1 tbsp. minced garlic
1-1/2 cups finely chopped tomatoes
2 tbsp. tomato paste
1/3 cup finely chopped parsley
2 tbsp. freshly chopped basil
1/2 tsp. salt
1/4 tsp. red pepper flakes, crushed
36 to 48 pieces Italian or French bread, small, thinly sliced, toasted
In skillet, heat 2 tablespoons of the oil; sauté almonds until golden brown. Remove from pan.
In same pan, heat remaining oil; sauté onion and garlic for 3 minutes. Stir in tomatoes, tomato paste, parsley, basil, salt, and red pepper flakes. Cook 2 minutes more. Stir in almonds; cook 2 minutes; remove from heat.
For each crostini, spread 1 scant tablespoon tomato mixture on each toast slice; sprinkle with grated Parmesan cheese. Allow 3 to 4 crostini per serving.
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