Crostini Empoli

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This recipe is courtesy of Paola's cooking school at Podere le Rose. Wait until you're ready to assemble the crostini to combine the tomato and parsley mixtures.
16 appetizers (serving size: 1 crostino)


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2 cups chopped seeded tomato
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped fresh parsley
1 tablespoon capers
1 teaspoon chopped fresh tarragon
1 teaspoon olive oil
1/2 teaspoon chopped fresh mint
1 hard-cooked egg, chopped
1 garlic clove, halved
16 (1/2-inch-thick) slices diagonally cut French bread baguette (about 8 ounces), toasted
1 tablespoon olive oil


Combine chopped tomato, salt, and pepper in a bowl; stir well. Cover and chill 1 hour. Combine parsley and next 5 ingredients (parsley through egg) in a another bowl; stir well. Cover and chill 1 hour.

Rub cut sides of garlic over 1 side of each toasted bread slice. Combine tomato mixture and parsley mixture; stir well. Spoon 2 tablespoons tomato-parsley mixture onto each bread slice. Drizzle 1 tablespoon oil over crostini. Serve immediately.

Created date

June 2004

Nutritional Information

Calories 68
Caloriesfromfat 26 %
Fat 2 g
Satfat 0.4 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 2.1 g
Carbohydrate 10.3 g
Fiber 0.6 g
Cholesterol 14 mg
Iron 0.5 mg
Sodium 180 mg
Calcium 11 mg