- Naked
- Dinner
- Occasions
- Speedy
Balsamic Tofoo and Tomato Crostini
- Serves: 4 people
- Prep: 15 mins
- Cooking: 15 mins
Ingredients
- 280g Naked Tofoo
- 4 tbsp olive oil
- 1 tbsp balsamic glaze
- 1 clove of garlic, peeled and finely chopped
- 1 ciabatta, sliced
- 3 vine ripe tomatoes, sliced
- 100g pitted black olives, sliced in half
- Handful of fresh basil leaves
- Freshly ground black pepper
- A little basil flavoured or extra virgin olive oil for drizzling
Get started
- Slice the Tofoo into thin slices and place in a shallow dish, drizzle with 2 tbsp olive oil and balsamic and scatter with the garlic.
- Preheat the oven to 200°C/180 Fan /Gas 6 and brush the ciabatta slices with remaining oil. Arrange onto a baking sheet and cook for 15 minutes, until crisp and pale golden.
- Meanwhile, heat a griddle pan and when hot, cook the tofu slices for 2 minutes each side.
- Arrange the ciabatta slices onto a serving platter, top with tomatoes, griddled Tofoo, black olive halves and basil leaves. Season with black pepper and drizzle with a little extra oil.
