A little Amafalada could top off these
canapes for the olive lovers.
Yield:
12 servings
Friday February 10, 1995
- 4 large plum tomatoes seeded and finely chopped
- 2 large cloves garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon dried basil
- 1 tablespoon E.V.olive oil divided
- 1 dash sugar
- 14 slices homemade baguette toasted on both sides
- 3 sprigs parsley
1. Cut 1 garlic clove in half and set 1 piece
aside.
2. Mince remaining 1½ cloves of garlic and place
in a bowl with tomatoes, salt, pepper, basil,
2 teaspoons oil and a dash of sugar.
3. Cover and let marinate for 30-40 minutes.
4. Rub toast with remaining half clove of garlic
and brush with remaining teaspoon of oil.
5. Pile tomato mixture on toast. Garnish with
parsley and serve warm.
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