Tomato Crostini with Capers
Prep: 10min
|
Servings: 4
|
Cook: 30min
Fresh tomato crostini topped with capers is a recipe featuring bright, fruit‑vegetable ingredients. Try this and other dishes from Spoonsparrow!
Ingredients
- 250 g Cherry Tomatoes
- 2 tbsp olive oil
- Sea salt
- a handful of arugula
- 1 Garlic clove
- 8 slices dark baguette
- 4 tbsp capers
Instructions
-
1.
Preheat the oven to 220°C (428°F) with both top and bottom heating.
-
2.
Rinse the tomatoes with stems intact. Place them in an oven‑proof dish, drizzle with oil, season with salt, and bake for about 30 minutes.
-
3.
Meanwhile, wash and dry the arugula. Peel the garlic and rub the baguette slices with it. Toast the baguettes for about 5 minutes until crisp. Let cool slightly, top each slice with arugula, then arrange the baked tomatoes on top. Drain the capers and sprinkle them over the crostini before serving.
