Dried tomato crostini

Yield: 24 servings

Measure Ingredient
-Waldine Van Geffen VGHC42A
12 Sun-dried tomato halves; dry pack
¼ cup Boiling water
2 tablespoons Balsamic or red wine vinegar
1 medium Tomato; peel, seed, chop
¼ cup Red onion; finely chop
4 Pitted ripe olives; minced
1 tablespoon Olive oil
1½ teaspoon Parsley; snipped
1 clove Garlic; minced
½ teaspoon Capers; drain, chop
Cracked black pepper
8 ounces Loaf baguette-style French bread
Parmesan or Mozzarella;shred
Fresh thyme sprigs; optional

Combine dried tomatoes, water and vinegar. Let stand for 15 to 20 minutes to soften tomatoes. Drain. Discard liquid. Cut dried tomatoes into thin strips; return to bowl. Stir in ripe tomato, onion, olives, oil, parsley, garlic and capers. Season with pepper. Bias-slice bread into 24 pieces, about ½" thick. Place bread slices on a baking sheet. Bake in a 350~ oven for 3 to 5 minutes or till light brown.

Turn bread over; bake for 3 to 5 minutes more or till light brown.

Spoon tomato mixture onto toasted bread and serve immediately. Or, if desired, sprinkle added Paremsan cheese or mozzarella over tomato mixture; return to oven for 3 to 5 minutes more or till cheese is melted. Garnish with fresh thyme sprigs, if desired. Serve immediately. (wrv)

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