Tomato Crostini

Stay close and shake the pan regularly to prevent burning.

Spread them on a plate or board so they cool faster and stay crunchy.

Without the seeds the mixture will be less watery and will hold better on the bread.

You can later use the flavorful oil to drizzle over the crostini.

The finer the dice, the more evenly the flavor is distributed.

For mild heat use only a little chili or leave part of it out.

If they are very salty, rinse briefly and let drain well.

Use the stems if they are tender — they add extra flavor.

Fold in the pine nuts at the very end so they stay as crunchy as possible.

Because of the capers and tomatoes in oil, salt sparingly at first and then adjust to taste.