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The Best Blood Orange Crostini
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.
- 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
- 2 Tablespoons Sundried Tomatoes
- Chopped Parsley and Chives
- 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!