Tomato Almond Crostini

• 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
• French bread, small, thinly sliced, toasted

1. In skillet, heat 2 tablespoons of the oil; saute almonds until golden brown.
2. Remove from pan.
3. In same pan, heat remaining oil; saute onion and garlic for 3 minutes.
4. Stir in tomatoes, tomato paste, parsley, basil, salt, and red pepper flakes.
5. Cook 2 minutes more.
6. Stir in almonds; cook 2 minutes; remove from heat.
7. For each crostini, spread 1 scant tablespoon tomato mixture on each toast slice; sprinkle with grated Parmesan cheese.
8. Allow 3 to 4 crostini per serving.

olive oil, almonds, red onion, garlic, tomatoes, tomato paste, parsley, basil, salt, red pepper, italian, bread

Taken from www.foodgeeks.com/recipes/19647 (may not work)