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Red Crostini

Crostini Rossi


I love the way Nancy Harmon Jenkins describes the little toasts (crostini) that she likes to make in her farmhouse in Tuscany: Crostini Rossi and Crostini Neri, that form the beginning to a Tuscan meal. Crostini rossi can only mean a tomato salad topping for Tuscan bread and the best is made with summer-ripe plum tomatoes.


3 large plum tomatoes, diced

1 clove garlic, minced

2 basil leaves, minced

3 sprigs flat leaf Italian parsley, minced

2 tablespoons Filippo Berio Extra Virgin Olive Oil

1/4 teaspoon fine sea salt

8 small slices toasted bread


Mix the tomatoes, garlic, basil, parsley, olive oil, and salt in a bowl. Allow the mixture to marinate for several hours at room temperature.

Place two slices of bread on each of 4 salad plates. Divide and top the bread with the tomato mixture and serve immediately.


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