Crostini with Tomato and Bell Pepper Topping

About Crostini with Tomato and Bell Pepper Topping

Ingredients

• Bread slices, cut into medium sized squares 3 to 4
• Medium tomato, seeded and cut into small square pieces 1
• Medium cucumbers, cut into small squares 2
• Medium green capsicum, cut into small squares 1
• Medium red capsicum, cut into small squares 1
• Iceberg lettuce ½ head
• Olive oil 1 tbsp
• Dressing
• Lemon juice 2 tbsps
• Salt to taste
• Black pepper powder ¼ tsp
• Olive oil 1½ tbsps

How to Make Crostini with Tomato and Bell Pepper Topping (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add bread squares and saute for 5-6 minutes or till they become brown and crisp. These are crostinis.
2. Take tomato, cucumbers, green capsicum and red capsicum in a bowl. Tear lettuce leaves into small pieces and add.
3. To make the dressing, take lemon juice, salt, pepper powder and 1 tbsp olive oil in a small bowl and mix well.
4. Add the dressing to salad, mix and add crostini. Mix gently, add ½ tbsp olive oil.
5. Transfer into individual serving bowls and serve immediately.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps