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Red and Yellow Tomato Crostini with Baby Greens Recipe

Ingredients

How to make it

  • 1. Pat olive oil evenly on the bread slices and toast in oven or under broiler until golden brown.
  • 2. Spread tapanade on top of toasted bread.
  • 3. Alternate layers of bocconcini and tomato on each toast piece starting with the red tomatoes, then bocconcini, then yellow tomatoes and finish with a layer of bocconcini.
  • 4. Place the completed toasts on a baking sheet and warm in a pre-heated 350 degree oven.
  • 5. Serve crostini with greens dressed with vinaigrette.

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The Cook

foodable Cleveland, OH

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