Tomato and Oregano Crostini, is a quick, easy recipe: ideal for an aperitif to enjoy as they are, they can also be added broken into a salad to make it crunchy.
They are within everyone’s reach and also represent a valid anti-waste recipe to avoid throwing away stale bread. Tomato and oregano crostini are perfect as a snack, they are practically always delicious.
So if you never know how to use stale bread, these tomato and oregano crostini are really for you.
But now let’s go to the kitchen and I’ll show you how to prepare Tomato and Oregano Crostini
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 2
- Cooking methods: Air fryer, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
LET’S SEE WHAT WE NEED TO PREPARE
- 2 durum wheat rolls
- tomato purée (passata)
- salt
- oregano
- extra virgin olive oil
Tools
- 1 Bowl
- 1 Knife
- 1 Spatula
Steps
Let’s start preparing
Start preparing the tomato and oregano crostini; take the stale bread and cut it into slices.
In a bowl place the bread slices and pour over the tomato purée and oregano,
Place all the crostini well distributed on a baking tray lined with parchment paper.
Add a drizzle of extra virgin olive oil and salt, bake in a preheated oven at 356°F for 15 minutes until golden.
In the air fryer: 356°F for 10 minutes
Here our crostini are ready!!
Enjoy!!
Marge’s Tips
You can flavor the tomato and oregano crostini with other aromatic herbs such as basil or rosemary.
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