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Tomato Basil Crostini

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 1 hr
Category: Appetizers Sub Category: Crackers With Toppings

what you need
  • 1 loaf Ciabatta bread, cut in half length wise
  • 2 Tbsp. olive oil
  • 2 Tbsp. garlic minced
  • Topping
  • 1 lb. Roma tomato
  • 1 cup fresh basil
  • 3 cloves garlic, minced
  • 2 Tbsp. extra virgin olive oil
  • Kosher salt and fresh ground pepper to taste
  • Parmesan cheese grated
  • Basil leaves, for garnish
make it
1. Preheat oven to 400°. Cut each half of bread into 6 equal slices in a single layer on a baking sheet, brush with olive oil, and if desired, sprinkle with minced garlic.

2. Bake about 5-7 min or until bread slices are crisp and lightly golden.

3. Bring a medium saucepan of water to boil; fill a large bowl with ice and cold water.

4. With a small sharp knife, make a small "x" incision on the bottom of each tomato. Place the tomatoes in the boiling water for 30 seconds; remove tomatoes with large, slatted spoon and immediately place in water with ice. Once cool peel the skins off the tomatoes

5. Cut tomatoes crosswise in half and squeeze out the seeds; coarsely chop.

6. In a medium bowl, combine chopped tomatoes, basil, garlic and oil; season to taste with salt and pepper. Let stand at room temperature for 30-60 min., or refrigerate for later use.

7. To serve, spoon topping onto each slice of bread; sprinkle with cheese and garnish with basil leaves. The crostini may be served warm or at room temperature.
Notes
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