Award Winning Crostini Di Paolo

Award Winning Crostini Di Paolo Recipe

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Lynnda Cloutier


Using a premade salad dressing makes this appetizer quick and easy. And part of it can be prepared ahead.


★★★★★ 1 vote



  • ·
    1 cup newman's own olive oil and vinegar dressing
  • ·
    1 oz. sun dried tomatoes
  • ·
    2 medium cloves garlic, pressed
  • ·
    18 (1/2 inch) slices of sweet baguette, toasted
  • ·
    1 large fresh roman tomato, sliced
  • ·
    1/2 cup chopped black or kalamata olives
  • ·
    1/2 cup crumbled mild feta cheese
  • ·
    1/2 cup capers, optional
  • ·
    1/2 cup fresh basil, chiffonnade

How to Make Award Winning Crostini Di Paolo


  1. Soak dried tomatoes in Newman's Own Olive oil and vinegar dressing overnight to soften the tomatoes and allow them to soak up the delicious flavor of the the dressing. Pour this mixture, adding fresh garlic, into a blender and blend to a paste. This can be done ahead and kept refrigerated for a week.
  2. Toast baguette slices in a toaster oven til golden brown and crisp. Prepare tomato slices, olives,feta, (or freshly grated Parmesan can be substituted) and basil, keeping each in a separate bowls. Spread 1/2 tsp. of tomato and dressing mixture on each slice of toast. Sprinkle in order with fresh tomatoes, olives, feta and capers. Garnish with fresh basil and serve.
  3. Place three prepared slices on a small plate and garnish with sprig of basil or arrange all sices on a serving platter. Fun to make the ingredients and let guest create their own topping combinations. Serves 6
    Note: Sweet baguettes are like French bread rolls.
    Chiffonade is leaf vegetables sliced into very thin strips and sauteed in butter.

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About Award Winning Crostini Di Paolo

Course/Dish: Vegetable Appetizers

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