Red Devil Tomato Crostini

20 Mins
6 people
Home Recipes By Product Red Devil Red Devil Tomato Crostini


  • 1 small rustic baguette
  • 100g sun-blush tomatoes in oil
  • 1/4 red onion, very finely chopped
  • 1/4 tsp smoked paprika
  • Few sprigs fresh thyme, leaves picked
  • 100g Red Devil, sliced


  • Thinly slice the bread into small rounds then toast under the grill on one side. Set aside.
  • Remove the tomatoes from the oil, roughly chop them and put them in a bowl. Add the chopped onion and paprika, then stir in most of the thyme leaves.
  • Place the cheese slices on to the untoasted sides of the crostini and place under the grill until melted and bubbling.
  • Arrange onto a serving board, add a spoonful of the tomato topping then sprinkle on the rest of the thyme leaves.