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Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Saturday, August 4, 2012

Tomato and Olive Crostini with Prosciutto


This crostini makes a flavorful appetizer or side dish. If you want to serve it to a larger group as a party appetizer, the recipe is easily doubled.

Makes 12 crostini (4-6 servings)

Ingredients
  • 1 lb tomatoes, seeded and chopped
  • 1/2 cup chopped green and black olives
  • 2 garlic cloves, finely chopped
  • 3 tbsp extra virgin olive oil, plus more for drizzling
  • 2 tbsp balsamic vinegar
  • sea salt
  • freshly ground black pepper
  • 1 small ciabatta loaf or crusty baguette, 8-9 inches long
  • 4 thin slices of prosciutto, each cut into 3 crosswise strips
Prosciutto
Preparation
  1. Combine the tomatoes, olives, and garlic in a bowl. Add 3 tablespoons of oil and the vinegar, stirring well to blend. Season with salt and pepper and let stand at room temperature 2 hours. Stir occasionally.
Tomato-Olive Mixture
  1. Cut the bread on the diagonal into 12 slices, each about 1/3-inch thick. Lightly toast or grill before using.
Bread Slices Ready to Grill or Toast
  1. Arrange the toasted or grilled ciabatta slices on a platter and drizzle with a little oil. Place 1 strip of prosciutto (folded, if necessary) on top of each one. 
Crostini with Prosciutto
Spoon tomato-olive mixture on top of each and serve.

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