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BizGirl Recipe submitted by BizGirl - Mar 16th, 2009

    • Tomato Crostini with Fontina Cheese

    • Tomato Crostini with Fontina Cheese

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      Tomato Crostini with Fontina Cheese

      Serves: 24 | Prep time: 15 minutes


      • 1 large French bread baguette, cut in 24 (1/2-inch thick) slices
      • 1 can (14 1/2 ounces) Italian-style diced tomatoes, drained
      • 1 can (2 1/4 ounces) sliced ripe olives, drained
      • 2 tablespoons chopped, Italian (flat-leaf) parsley
      • 1 tablespoon balsamic vinegar
      • 1 tablespoon olive oil
      • 1/4 teaspoon crushed red pepper
      • 24 small slices (about 4 ounces total) fontina or provolone cheese


      Heat oven to 350°F.

      Place baguette slices on a baking sheet. Bake for 8 to 10 minutes or until toasted, turning once.

      Meanwhile, combine tomatoes, olives, parsley, vinegar, oil and red pepper in a medium bowl. Place 1 cheese slice on each toasted baguette slice; return to the oven. Bake for 2 to 3 minutes or until the cheese begins to melt.

      Top each with about 1 tablespoon of the tomato mixture. Serve immediately as an appetizer.


      See more Appetizer Recipes

      Tags: with appetizer cheese tomato crostini fontina

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