Recipe

Tomato Crostini with Fontina Cheese

Tomato Crostini
  • 1 large French bread baguette, cut in 24 (1/2-inch thick) slices
  • 1 can (14 1/2 ounces) Italian-style diced tomatoes, drained
  • 1 can (2 1/4 ounces) sliced ripe olives, drained
  • 2 tablespoons chopped Italian (flat-leaf) parsley
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon crushed red pepper
  • 24 small slices (about 4 ounces total) fontina or provolone cheese