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The Best Blood Orange Crostini
April 29, 2021
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This simple tapas recipe is the perfect dish for entertaining this summer. This is a nice twist on pan con Tomate, one of my favorite (and cheapest) tapas from those little Barcelona cafes. I remember loving this dish for its simplicity and flavor. It's a staple dish in Catalan cuisine, and is usually served in bars alongside a drink. The traditional method that makes this dish so good is seasoning the bread with raw garlic, tomato, olive oil and salt. In this recipe, we've used a citrus element to create a dish that is bright, simple, and delicious.
Serve this Sundried Tomato Crostini with a glass of Sangria for a delicious appetizer.
Ingredients:Crostini:
1 Baguette, sliced
1 Clove Garlic
Juice of 1/2 Blood Orange
1/4 cup Tablespoons Olive Oil
Zest of 1/2 Blood Orange Orange
1 tsp Garlic Powder
Pinch of Salt and Pepper
Garnish:
2 Tablespoons Sundried Tomatoes
Chopped Parsley and Chives
Instructions:
Preheat oven to 375°F.
Slice bread into 1/4” thick slices and arrange the slices on a baking tray.
In a small bowl, mix together the olive oil, orange juice, orange zest, garlic powder, salt, and pepper.
Lightly brush both sides of bread with the olive oil mixture.
Rub the raw garlic clove into the bread to season it.
Bake 10-12 minutes in the oven, flipping halfway through.
Garnish with sundried tomatoes, chives and parsley. Enjoy!
Ingredients:
Crostini:
