Ingredients:
2 tablespoon unsalted butter, 2 garlic cloves, finely chopped, 4
large eggs, preferably cage-free, lightly beaten, Salt, 1 ripe
but firm red Roma tomato, cored and finely diced,, 1 heaping
teaspoon capers, 4-5 basil leaves, chopped, Freshly ground black
pepper, 12-16 thin bread rounds, cut from a narrow baguette-style
loaf, 2 tablespoons unsalted butter, softened at room
temperature, and Freshly grated imported Parmesan cheese.A charming offering for a summ er bunch-very special when made with vine-ripened tomatoes and basil fresh from the garden. Arrange the crostini on a platter and sprinkle lavishly with fresh Parmesan.
Place the butter in a medium saute pan. Turn the heat to medium low. When the butter me lts, add the garlic and cook for 2 to 3 minutes. Add the eggs. Stir slowly over low heat until the eggs start to form small curds. Add the tomato, capers, basil, and black pepper to taste, and stir. Cook briefly, stirring until the small curds are barely firm. Take care not to overcook the eggs. Meanwhile lightly butter one side of each bread round. Arrange on a baking sheet. Place in a 400 oven. Remove from the oven when the breads are lightly toasted, but before they are hard-toasted all the way through. Mound the scrambled eggs on the bread rounds. Arrange on a platter and sprinkle with Parmesan cheese. Serve warm.
Makes 12-16 crostini.