Rainbow tomato crostini

Name: Rainbow tomato crostini
Yield: 12
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

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.

nutrition per serving

Calories

Fat

Saturates

16%

Sugars

Salt

12%

Protein

15%

Carbs

Fibre

of an adult’s reference intake

Recipe From

Together

By Jamie Oliver

BUY THE BOOK

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

Delicious served as part of a summery feast with Slow-roasted lamb, Lemon potatoes, Dressed beans, Apricot sauce, Green sauce and Yoghurt panna cotta.

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.

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.