Today is Friday and if your house is like mine, it’s when friends and family get together for the weekend. If you need to make a quick and easy impressive appetizer, look no further than the Crostini. There is no better appetizer that captures the color and flavor of summer than this one.
All you need for this recipe is basil, tomatoes, olive oil, Parmesan cheese, some salt and pepper and a French baguette of Italian bread. Your choice but I prefer the French baguette because it makes smaller bites that you can serve as finger food.
Cut the french baguette in slices about 1/3 of an inch thick. Lay them on a backing sheet and drizzle some olive oil over them. Add a pinch of salt and pepper and stick them in the oven for 5-8 minutes at 350 F. If you notice in the pictures to come, when I made this sample batch for this post I sort of kind of had too much wine and forgot the bread in the oven – thus the burned bottom. Try not to do what I did…:)
In the mean time cut the tomatoes and remove the pulp. We will only need the skin for this recipe to avoid a mess from the tomato juices. Chop the tomatoes shells and set them aside. Put 6-10 leaves of basil on top of each other and roll them together. Chop the basil roll and set aside.
When toasted french bread is ready and cooled off, top it off with some of the chopped tomatoes, basil and sprinkle grated Parmesan cheese on top.
Simple, delicious, flavorful and colorful appetizer that is sure to wow your guests. Pairs perfectly with a red zinfandel or a Pinot Grigio.