ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crostini Empoli

Yield 16 appetizers (serving size: 1 crostino)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.