Crostini with tomatoes and pine nuts

Name: Crostini with tomatoes and pine nuts
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 Garlic clove; 2 TABLESPOONS Pine nuts; 6 TABLESPOONS Olive oil; 12 discs (20 g each) Ciabatta bread; 1 small onion; 400 g ripe tomatoes; 2 stem(s) Basil; 2 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/2 Garlic clove
2 TABLESPOONS Pine nuts
6 TABLESPOONS Olive oil
12 discs (20 g each) Ciabatta bread
1 small onion
400 g ripe tomatoes
2 stem(s) Basil
2 TABLESPOONS light balsamic vinegar
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely chop the garlic. Roast pine nuts in a pan without fat. Heat 2 tablespoons of oil in a coated frying pan. Fry 6 slices of bread on both sides. Heat 2 more tablespoons of oil and toast the rest of the bread.
2
Peel and finely chop the onion. Wash and clean the tomatoes and cut them into small pieces. Wash basil and cut into thin strips. Mix tomatoes, onion, pine nuts and basil. Fold in 2 tablespoons of oil and vinegar.
3
Season with sugar, salt and pepper and spread on the bread.