Tomato and Romano Crostini


12 Pieces
12 slices ofFrench bread, toasted
1 (14 oz) canPastene Italian Peeled Tomatoes with juice
1 (10 oz) canPastene Tri-Color Tomato Wedges, with juice
2 TbspPastene Tomato Paste
2 TbspPastene Minced Garlic
1/2 tspTabasco sauce
baby arugula, for topping
Pastene Grated Romano Cheese (for topping)
salt and pepper


  • In a saucepan, cook canned tomatoes, tomato paste, garlic, green pepper, and Tabasco over medium heat, stirring occasionally until thick. 
  • Stir in sprinkles of grated cheese until melted. Serve mixture hot on toasted baguette slices and top with baby arugula. 

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