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Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. To start your meal of a bright note, you'll assemble these delightful crostini with warm, toasted baguette, our verdant basil pesto, and tomatoes spiced with just a touch of red pepper flakes.
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Wash, dry, and halve the tomatoes; place in a bowl. Season with salt and pepper. Slice the baguette crosswise into 8 equal-sized rounds. Peel and roughly chop 2 cloves of garlic.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced baguette in an even layer. Cook 2 to 3 minutes per side, or until browned and slightly crispy (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a work surface. Wipe out the pan.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned tomatoes, chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the tomatoes are softened. Turn off the heat. Serve the toasted baguette slices topped with the pesto and cooked tomatoes. Enjoy!
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