Dried tomato crostini
24 servings
Ingredients
| Quantity | 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 | ||
Directions
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)