Red Devil Tomato Crostini

Red Devil Tomato Crostini

These crunchy crostini are a fiery and flavour-filled starter or party canapé. Red Devil, our Red Leicester with Habanero chillies and peppers melts beautifully on toasted baguette slices, while tangy sun-blush tomatoes, onions, smoked paprika and...

These crunchy crostini are a fiery and flavour-filled starter or party canapé. Red Devil, our Red Leicester with Habanero chillies and peppers melts beautifully on toasted baguette slices, while tangy sun-blush tomatoes, onions, smoked paprika and fresh thyme add a vibrant kick.

METHOD

  1. Thinly slice the bread into small rounds then toast under the grill on one side. Set aside.
  2. Remove the tomatoes from the oil, roughly chop them and put them in a bowl. Add the chopped onion and paprika, then stir in most of the thyme leaves.
  3. Place the cheese slices on to the untoasted sides of the crostini and place under the grill until melted and bubbling.
  4. Arrange onto a serving board, add a spoonful of the tomato topping then sprinkle on the rest of the thyme leaves.

METHOD

  1. Thinly slice the bread into small rounds then toast under the grill on one side. Set aside.
  2. Remove the tomatoes from the oil, roughly chop them and put them in a bowl. Add the chopped onion and paprika, then stir in most of the thyme leaves.
  3. Place the cheese slices on to the untoasted sides of the crostini and place under the grill until melted and bubbling.
  4. Arrange onto a serving board, add a spoonful of the tomato topping then sprinkle on the rest of the thyme leaves.

Item used in this recipe

Red Devil
Red Devil
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Red Devil

Red Leicester with chillies

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