Together
By Jamie Oliver
Rainbow tomato crostini
Not Too Tricky
serves 12
About the recipe
This confident little starter is one of the most honest, satisfying expressions of tomatoes. Every type has a different flavour, and some of the ugliest are the most delicious, so please be open-minded when selecting your ripe tomatoes. Buying them on the vine helps, as does letting them sunbathe on your windowsill before use.
Recipe From
Ingredients
400g each of green, yellow, orange and red tomatoes (1.6kg total)
1 bunch of soft herbs (30g), such as flat-leaf parsley, basil, dill, chervil, rocket
2 rustic French baguettes (200g each)
200g Caerphilly, or crumbly goat’s cheese
extra virgin olive oil
red wine vinegar
1–2 cloves of garlic
Top Tip
If you want to get organised before your guests arrive, prep the tomatoes, pick the herb leaves into a bowl of ice-cold water, and slice and lay the baguettes across the baking trays, covered with a clean damp cloth. Simply drain and pat dry the herbs when you're ready to dress them.
Method
- Working one colour of tomato at a time, halve them and finely grate on a box grater, rubbing and crushing all the tomato flesh through and discarding the seeds and skins. Pour into separate bowls, season each to perfection with sea salt, and place on the table, ready to serve.
- Pick and toss the herbs with ½ a tablespoon each of extra virgin olive oil and red wine vinegar, and a little pinch of seasoning.
- Slice the baguettes 1cm thick and lay across large baking trays. Pop the cheese on a board, ready to slice.
- Preheat the grill to high. Toast the bread under the grill until golden on both sides – keep an eye on them. Halve the garlic, and rub each hot toast once with the cut side. Take everything to the table and let your guests serve themselves.
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