Tomato Basil Crostini

June 15, 2018Lynley Jones

Tomatoes, basil, Parmigiano-reggiano, balsamic vinegar, good olive oil, a good baguette. It’s summer, and you’re living the good life, my friend.

Salsa made from garlic, roasted tomatoes and serrano chiles, ground together in a molcajete (mortar and pestle) and served warm.

A fresh, raw salsa that adds a burst of flavor to almost anything, from tacos to scrambled eggs.

Originally created for our Mexican Cooking Fiesta class, this recipe was featured in our Mostly Plants series.