Tomato and olive crostini

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Summary

These Mediterranean-style crostini are made with crusty French loaf, a flavorful tomato-olive mixture, and melted pizza cheese. Perfect as a side dish for salads or puréed soups, or served on their own as a warm appetizer. Quick to prepare and bursting with bold, herby flavors.
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Ingredients

1 French loaf

½ can (400 g each) herb-spiced tomato puree

1 jar of olives

1 garlic clove

salt

black pepper

oregano

1 pack (200g) Quattro Formaggi

Guide

1 Cut the baguette diagonally into slices and place on a baking sheet lined with baking paper.

2 Drain the crushed tomatoes (replace the crushed tomatoes with fresh tomatoes if you wish: blanch and peel the tomatoes, remove the seeds and dice the flesh) and add the roughly chopped olives. Season the mixture and spread on the baguette slices. Sprinkle with grated cheese.

3 Bake at 250 degrees for about 8 minutes. Serve immediately with salads or puree soups.