Calabrian Chili Pizza Crostini

15 minutes Prep Time
2 hours
30 minutes Cook Time
4 Servings

Blissful bites of cheesy goodness served on crispy French bread with fresh herbs and a hint of spice.  I have to say it’s been a long journey since my very first attempt at pizza toast (a slice of Wonderbread with ketchup and a slice of American Cheese prepared in a microwave when I was 8 years old) to this Calabrian chili and honey topped pizza crostini.  I highly recommend you try the latter – and definitely not the prior.  I wouldn’t go so far as calling the sauce a labor of love – it requires minimal work but needs time to simmer low and slow to develop flavor, like all good things in life.   @sophandspice   @thefeedfeed

Ingredients

  • 1 can Red Gold® Canned Whole Peeled Tomatoes 28 oz

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 6 garlic cloves, grated
  • 2 teaspoons red pepper flakes
  • 2 teaspoons Italian seasoning
  • 1/2 white onion, large
  • 1 sprig of basil, + handful of fresh leaves
  • salt & pepper, to taste
  • 1 sliced baguette
  • olive oil, drizzle
  • 1 garlic clove
  • 2 balls of burrata
  • Calabrian chili sauce
  • fresh basil, chopped for topping
  • honey, drizzle

Instructions

Step one

Start by making the sauce – open the can of Red Gold Whole Peeled Tomatoes and process them with a masher or immersion blender. You want to break them down but not completely smooth – leave them a bit chunky. 

Step two

Heat the butter and olive oil in a pan over medium heat, then add the grated garlic, red pepper flakes, and Italian seasoning, sauté until fragrant.  Pour in the tomatoes, then add the halved onion and basil sprig. 

Step three

When the sauce comes to a simmer, lower the heat, cover it with a lid and leave it to cook for as long as you possibly can, minimum one hour. Then remove the lid and cook for another half hour until the sauce has thickened. Salt and pepper to taste. Remove it from the heat, stir in lots of fresh basil leaves and allow it to cool.

Step four

Cut the baguette into 1-inch slices, place them on a baking sheet, drizzle with olive oil and bake in a 400°F oven for 5 minutes or until lightly toasted. Rub with a clove of garlic when they come out of the oven.

Step five

Spoon a bit of tomato sauce over each slice. Break apart the burrata and spread it over the sauce on each slice. Then bake in the oven for about 10 minutes until the cheese is melted and bubbly.

Step six

Spoon on the Calabrian chili sauce, sprinkle with fresh basil and finish with a drizzle of honey. Serve hot.

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