OLIVATA
Make and share this Olivata recipe from Food.com.
Provided by JeriBinNC
Categories Spreads
Time 13m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients in a small saucepan.
- Bring to a boil over medium-high heat.
- Reduce heat and simmer, stirring occasionally, 1 or 2 minutes or till liquid is absorbed and tomatoes are plump.
- Place the tomato mixture in a food processor along with the remaining ingredients.
- Process till smooth, stopping to scrape down sides.
Nutrition Facts : Calories 235.9, Fat 21.1, SaturatedFat 2.9, Sodium 1160.7, Carbohydrate 12.7, Fiber 4.1, Sugar 5.1, Protein 2.7
TOMATO AND OLIVADA CROSTINI
Categories Olive Tomato Appetizer Bake Vegetarian Parmesan Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 50 crostini
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Arrange bread slices in one layer on 2 baking sheets and sprinkle half with Parmesan. Toast slices in upper and lower thirds of oven until crisp and golden, 8 to 12 minutes, and cool. Crostini may be made 2 weeks ahead and kept in an airtight container at room temperature.
- In a colander or sieve drain tomatoes well, pressing gently on solids to squeeze out as much liquid as possible, and blot with paper towels. Chop tomatoes fine. In a bowl stir together tomatoes, oil, garlic paste, parsley, sugar, and salt and pepper to taste.
- Put a heaping teaspoon tomato mixture on each Parmesan crostino and top with 1/4 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste and top with a heaping 1/2 teaspoon tomato mixture.
- Garnish crostini with parsley leaves.
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