Description
A colorful relish topped cheesy crostini
Ingredients
Units
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 1/2 ml) salt
- 1 small lemon, juiced
- 1 tbsp (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 1/2 g) lb Raclette, grated
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
- Category: Appetizer
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 crostini
- Calories: 160