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Les Gourmettes Arizona Crostini


  • 3/4 cup grated cotija cheese (substitute asiago)
  • 2 medium tomatoes, seeded and diced
  • 1 tablespoon garlic, finely chopped
  • 20 Kalamata olives, pitted and finely chopped
  • 1/4 cup fresh basil, coarsely chopped
  • 1 baguette, cut into 1/4-inch slices


  1. Heat a broiler.
  2. With a fork, mix together cheese, tomatoes, garlic, olives and basil.
  3. Put bread slices on a baking sheet and place 6 inches under the hot broiler until lightly browned.
  4. Remove from the broiler and turn the bread slices over so the soft side is up.
  5. Press about a tablespoon of cheese mixture onto the untoasted side of the bread; return to the hot broiler and cook until the cheese is melted and the edges of the bread are toasted, 2 to 3 minutes.
  6. Serve immediately.

Do ahead: Without adding the basil, the cheese mixture can be made up to a day ahead of time, covered and refrigerated. The basil should be added just before spreading the mixture on the bread slices.

Source: Chef Barbara Fenzl, Les Gourmettes, Phoenix, Arizona -