Thu, May 24 2012

crostini - tomato and olives

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.
Ingredients
* 1 large tomato, diced (about 2 cups) * 15 medium green olives, sliced (about 1/2 cup) * 25 medium black olives, sliced (about 1/2 cup) * 1/2 cup scallion or green onion, chopped (about 6) * 1/4 cup capers * 1 teaspoon green olive brine (optional) * 1 teaspoon black olive juice (optional) * 1 teaspoon capers brine (optional) * 1/2 teaspoon sugar (optional)
Nutrition Information
Serving Size 1 (94g) Recipe makes 4 servings Calories 45 Calories from Fat 28 (61%) Amount Per Serving %DV Total Fat 3.1g 4% Saturated Fat 0.4g 2% Monounsaturated Fat 2.2g Polyunsaturated Fat 0.4g Trans Fat 0.0g Cholesterol 0mg 0% Sodium 498mg 20% Potassium 147mg 4% Total Carbohydrate 4.8g 1% Dietary Fiber 2.0g 8% Sugars 1.5g Protein 1.1g 2%
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  1. Mix the diced tomato, sliced green and black olives, capers and diced scallions/green onions in a medium size bowl that has a cover. Tupperware/Rubbermaid containers work really well for this.
  2. Mix the brines/ juices together in a measuring cup.
  3. Add the sugar and stir until sugar has dissolved.
  4. Pour over tomato and olives mixture and stir well.
  5. Cover and refrigerate at least one hour before serving.
  6. When ready, shake the salad in the container with the lid on or stir it so that the brine mixes in.evenly.
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