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
- 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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