Three Easy Crostini
Easy Crostini Canapés Recipe
To make the crostini, drizzle a little oil over a thinly sliced baguette or ciabatta then grill until golden and crisp.
For the tomato topping, mix the tomatoes and almonds with a small handful of flat-leaf parsley. Stir through the Manchego cheese and 3-4tbsp olive oil with a squeeze of lemon juice. Season to taste. You can put all this in the food processor, but it looks prettier if you chop it by hand. Use a spoon to layer the topping on the crostini.
For the salsa verde topping, whizz the parsley and mint leaves with the capers, anchovy fillets, red wine vinegar and olive oil, until you have a thick paste. Serve on the crostini.
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