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Crostini Alla Toscana (Tuscan Crostini)

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

Serve as an appetizer with a nice glass of wine....

Ingredients

Serves: 0

Metric Cups

800 grams tomatoes (ripe)
150 grams green olives (stoned and finely chopped)
4 anchovies (chopped)
4 tablespoons extra virgin olive oil
salt
pepper
sourdough (or ciabatta sliced)

28¼ ounces tomatoes (ripe)
5⅓ ounces green olives (stoned and finely chopped)
4 anchovies (chopped)
4 tablespoons extra virgin olive oil
salt
pepper
sourdough (or ciabatta sliced)

Method

Crostini Alla Toscana (Tuscan Crostini) is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Wash and pat dry the tomatoes. Put them in a pan with some olive oil, put the lids on and cook them at low heat, adding some hot water to avoid they stick to the bottom.

When the tomatoes become very tender put them in a bowl and mash with a fork. Add the olives, anchovies, salt, pepper and another bit of olive oil.(I add a pinch of dry chilli as well)

Toast the bread slices, spread the tomatoes and eat hot.

Wash and pat dry the tomatoes. Put them in a pan with some olive oil, put the lids on and cook them at low heat, adding some hot water to avoid they stick to the bottom.

When the tomatoes become very tender put them in a bowl and mash with a fork. Add the olives, anchovies, salt, pepper and another bit of olive oil.(I add a pinch of dry chilli as well)

Toast the bread slices, spread the tomatoes and eat hot.