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
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