€œThe sweet tomatoes and slightly bitter olives in this crostini topping work so well together €
- 20 cherry tomatoes
- 1 handful black or green olives
- 2-3 lugs extra virgin olive oil
- 1 swig balsamic vinegar
- a little dried chili , crumbled
- baby basil leaves
- Get yourself about 20 ripe cherry tomatoes, different colours if possible, and cut them into quarters. Remove the stones from a handful of good-quality black or green olives and chop them up. Toss in a bowl with the tomatoes, 2 or 3 lugs of extra virgin olive oil and a swig of balsamic vinegar, and season carefully with salt and pepper and a little crumbled dried chilli. (Some olives are salty, so go easy.) Spoon over each of your hot Crostini and sprinkle some baby basil leaves over the top.
- See my crostini recipe.