Crostini alla Checca

• portioner: Makes 16 crostini.

Ingredienser

2 medium yellow tomatoes, about ½ pound

2 medium red tomatoes, about ½ pound

4 tablespoons extra-virgin olive oil

2 garlic cloves, finely chopped

2 tablespoons chopped mint leaves

2 tablespoons chopped basil leaves

1 teaspoon dried

Mediterranean oregano, such as Greek oregano

Salt and coarsely ground black pepper

16 thin bread rounds, cut from a high-quality baguette-style loaf

Extra-virgin olive oil for bread

Imported Parmesan,

Pecorino Romano, or dried ricotta salata

Instruktioner

Core the tomatoes and cut into small dice. Place tomatoes in a bowl. Add the olive oil, garlic, herbs, and salt and pepper to taste. Stir and set aside for an hour to develop the flavors. Brush both sides of the bread rounds with olive oil. Arrange on a baking sheet. Bake in a 400° oven until erisp and golden. Use bread hot or at room temperature.

Arrange the bread rounds on a serving platter. With a slotted spoon, divide the tomato topping among the crostini. (Drink the leftover juices, a special perk for the cook!) Top with a sprinkling of grated cheese. Serve immediately.