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DIY MINI CROSTINI WITH SPICY TOMATO SAUCE

MINI CROSTINI FATTI IN CASA CON SALSA PICCANTE AL POMODORO / SERVES 4

extra virgin olive oil

1 small onion, finely diced

1 tsp fresh oregano

400g can of good-quality chopped tomatoes

1 red chilli, finely chopped

1 tsp honey

sea salt and freshly ground black pepper

12 thin slices of French baguette, cut into thirds

1 tbsp combination of chopped fresh chives and

rosemary

1 Heat a little olive oil in a medium saucepan over a medium heat. Add the onion and

oregano and sauté for 6–7 minutes, until softened but not browned. Add the tomatoes,

chilli and honey and cook over a low heat for about 20 minutes. Season with salt and

freshly ground black pepper.

2 Preheat the grill and place the bread on a baking tray. Drizzle with a little olive oil and

toast under the grill until golden. Keep a careful watch on them, as they can burn easily.

Remove from the oven and sprinkle over the herbs and some sea salt.

3 To serve, spoon the tomato sauce into a bowl and arrange the crostini piled up around it

for dipping.

 

 

 

 

 

 

 

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Fine foodCatherine FilvioGood living

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