Description

A colorful relish topped cheesy crostini

Ingredients

Scale

For the relish:
1 lb ( 454 g) tomatoes, chopped
1/2 lb ( 227 g) sweet baby peppers, chopped
1 shallot, finely chopped
3 cloves garlic, minced
1/4 c ( 59 ml) fresh basil, torn
1 tsp ( 5ml) raw sugar
1 tsp ( 5ml) cardamom (3 pods), cracked
1 tsp ( 5 ml) pepper, freshly ground
1/2 tsp ( 2.5 ml) salt
1 small lemon, juiced
1 Tbs (15 ml) lemon zest
1/4 c ( 59 ml) extra-virgin olive oil
1–2 splashed white balsamic vinegar
For the crostini:
1/2 large baguette, see note
Olive oil for drizzle
2–4 cloves garlic, split
fresh ground pepper
1/4 ( 113.5 g) pound Raclette, grated

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Instructions

Start by prepping tomatoes, peppers, shallot and garlic, then place in a large mixing bowl. Add remaining ingredients and gently toss until well coated.
Set aside at room temperature for 15-20 min, then refrigerate until 20 min prior to use.
When ready to prepare the crostini, allow relish to sit at room temperature for 20-30 minutes.
Slice baguette into 1/4 – 1/2 in slices and drizzle with a bit of olive oil, rub over the oiled bread with halves of garlic, a few grinds of fresh pepper then top with grated cheese.
Place on a baking sheet in a pre-heated oven at 375 (f) 190 (c) degrees. Bake for 7-10 min or until cheese has melted and sides are a deep golden brown.
Serve topped with relish or alone with relish on the side.

Notes

It is best to make the relish a few hours ahead of time and allow the ingredients to marinate for full flavor.
Resist the temptation to add additional salt to the relish until the mixture has marinated at least 2 hours. It is best to have a finishing salt and fresh ground pepper available for individual servings.
* It is preferable to use day old or slightly stale bread for the crostini.

Prep Time: 25 mins
Cook Time: 12 mins