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Tomato and olive crostini

The sweet tomatoes and slightly bitter olives topped on the crostini go oh-so-good together. 



  • 2 cups of cherry tomatoes
  • 1 cup of black or green olives – easier to use stoneless
  • Extra virgin olive oil
  • Balsamic vinegar
  • Salt and black pepper, to taste
  • One dried chilli or a dash of tobacco
  • 1 cup of basil leaves


  1. Cut up the tomatoes and the olives. 
  2. Toss both in a large bowl with ripped-up basil leaves. 
  3. Add all the ingredients, a dash of oil, a tablespoon of the vinegar chili, and salt and pepper to taste. 
  4. Mix well and pile onto the toast. Enjoy! 

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