Tomato and basil crostini from Canapés / FingerFood by Eric Treuille and Victoria Blashford-Snell

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Notes about this recipe

  • abengal on January 01, 2024

    These were good and would definitely make again as they are fresh tasting, so go well as an alternative to rich and creamy canapés, also can be eaten by lactose intolerant guests. Didn’t have balsamic vinegar so used rice wine vinegar and forgot to buy the basil but they still worked. Served on Savoy biscuit as didn’t want to make the crostini. Important to take the seeds out from the tomatoes and instructions are at the back but a used a spoon instead of a knife, much quicker.

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