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Spicy Tomato Crostini

From Italian Cooking and Living, February/March 2002

  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, smashed
  • 1 teaspoon red pepper flakes
  • 10 tomatoes, peeled and puréed
  • salt
  • 1 cup fish broth
  • 1 egg, beaten
  • 3 tablespoons Pecorino Romano, grated
  • 1 baguette

Heat olive oil in a 12-inch skillet over medium heat. Sauté garlic until pale golden in color; add the pepper flakes. Add the tomatoes and season with salt. Simmer until somewhat reduced, about 20 minutes over low heat. In another saucepan, heat the broth to a low boil. Gently pour in the beaten egg while stirring constantly in order to form an egg-drop soup consistency. Remove the tomato sauce from the heat and carefully pour in the egg-broth mixture. Add the Pecorino and stir well. Slice the baguette into rounds of 1-inch thickness. Spoon the tomato mixture onto the rounds and serve. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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italian cooking and living magazine
The Magazine of La Cucina Italiana