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TINDA CROSTINI.

Components.

250 grams apple gourd (tinde), peeled.
8 toasted baguette slices.
2 tablespoons olive oil.
1 tablespoon chopped garlic.
1 medium onion, sliced.
1/2 cup tomato concasse.
Salt to taste.
Squashed black peppercorns to taste.
2 tablespoons chopped fresh parsley.
6-8 fresh basil leaves.
Fresh basil sprigs to garnish.

Method.

1. Preheat the oven at 180 ° C.
2. Peel and slice apple gourds.
3. Heat olive oil in a non-stick pan. Add garlic and sauté for 30 seconds.
4. Add onion and sauté till translucent.
5. Include apple gourds and sauté for 30 seconds.
6. Include tomato concasse, salt and crushed black peppercorns and mix well. Cover and ook on medium heat for 5-6 minutes.
7. Include 1/2 cup water, cover and cook for 4-5 minutes more. Include parsley, tear basil leaves and add to the pan and blend well. Take the pan off the heat and permit to cool somewhat.
8. Take toasted baguette pieces and include this mix on top.
9. Garnish with basil sprigs and serve.

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