Ingredients
| 1/4 cup | olive oil | | 1 cup | sliced blanched almonds | | 1/2 | red onion, finely chopped | | 1 tbsp. | minced garlic | | 1-1/2 cup | finely chopped tomatoes | | 2 tbsp. | tomato paste | | 1/3 cup | finely chopped parsley | | 2 tbsp. | freshly chopped basil | | 1/2 tsp. | salt | | 1/4 tsp. | red pepper flakes, crushed | | 36 to 48 pieces | Italian or | | French bread, small, thinly sliced, toasted |
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Instructions
In skillet, heat 2 tablespoons of the oil; sauté almonds until golden brown. Remove from pan.
In same pan, heat remaining oil; sauté onion and garlic for 3 minutes. Stir in tomatoes, tomato paste, parsley, basil, salt, and red pepper flakes. Cook 2 minutes more. Stir in almonds; cook 2 minutes; remove from heat.
For each crostini, spread 1 scant tablespoon tomato mixture on each toast slice; sprinkle with grated Parmesan cheese. Allow 3 to 4 crostini per serving.
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