Crostini rossi (weir)

Yield: 6 Servings

Measure Ingredient
2 larges Ripe tomatoes; peeled and cored, seeded and chopped
1 slice Sourdough bread
3 tablespoons Red wine vinegar
3 tablespoons Extra virgin olive oil; divided
1 tablespoon Capers
1 \N Garlic clove; chopped
3 tablespoons Chopped fresh flatleaf parsley
2 teaspoons Chopped fresh thyme
1 pinch Crushed red pepper flakes
\N \N Salt and pepper
6 larges Bread slices; preferrably country-style bread, sliced quarter-inch thick
\N \N Sprigs flatleaf parsley
\N \N Sprigs thyme

Place tomatoes in a strainer set over a bowl and let drain 15 minutes.

Put sourdough bread slice on a plate and drizzle with the vinegar. Let so 1 minute, then gently wring out. put bread slice, 2 tablespoons of the olive oil, capers, garlic, chopped parsley, chopped thyme, crushed red pepper, and tomatoes in a food processor and pulse a few times. Season with salt and pepper.

Preheat oven to 425F. Brush bread slices lightly with remaining 1 tablespoon oil and toast in oven until golden on each side. Spread tomato mixture on top. Garnish with parsley and thyme sprigs, and serve immediately. Serves 6.

[Per serving: Calories 192 (40% from fat), Fat9 g (1 g saturated), Protein S go Carbohydrate 24 g, fiber 2 g, Cholesterol O mg, Iron 2 mg, Sodium 307 mg, Calcium 56 mg]

*Recipes adapted from You Say Tomato, 1998 by Joanne Weir (Bantam Doubleday Dell). Reprinted September, 1998 Health (Magazine from Time, Inc.).

Notes: With a small knife, cut shallow crosses in the ends of the tomatoes, drop them into boiling water. After 20 seconds, remove with tongs or a slotted spoon. Let cool. Over a sieve that straddles a bowl, slip off the skins. Give each tomato a thorough squeeze. Remove seeds. Reserve juice for other purposes.

Recipe by: You Say Tomato (1998) Joanne Weir* Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Aug 27, 1998, converted by MM_Buster v2.0l.

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