Tomato Crostini with Fontina Cheese Recipe

Tomato Crostini with Fontina Cheese Recipe

  • 1 large French baguette, cut into 1/2 inch slices
  • 1 (14.5 ounce) can Italian-style diced tomatoes, drained
  • 1 (2.25 ounce) can 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 fontina or provolone cheese
  1. Heat oven to 350 degrees F.
  2. Place baguette slices on a baking sheet. Bake for 8 to 10 minutes or until toasted, turning once.
  3. Meanwhile, combine tomatoes, olives, parsley, vinegar, oil and red pepper in a medium bowl.
  4. Place 1 cheese slice on each toasted baguette slice; return to the oven. Bake for 2 to 3 minutes or until the cheese begins to melt.
  5. Top each with about 1 tablespoon of the tomato mixture. Serve immediately as an appetizer.
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