Dried Tomato Crostini Recipe
Recipe
Ingredients
12 sun-dried tomato halves, dry pack
1/4 cup boiling water
2 tbsp balsamic or red wine vinegar
1 medium tomato, peel, seed, chop
1/4 cup red onion, finely chop
4 pitted ripe olives, minced
1 tbsp olive oil
1 1/2 tsp parsley, snipped
1 cl garlic, minced
1/2 tsp capers, drain, chop
1 cracked black pepper
8 oz loaf baguette-style french bread
1 parmesan or mozzarella, shred
1 fresh thyme sprigs, optional
Recipe
Preparation
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 1/2" 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)
Servings:
24
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Foods containing lycopene
(includes apricot, papaya & tomatoes)
The chemical lypcopene is a simple coloring compound and member of the same family of phytochemicals as carotene. Lycopene is the agent responsible for the dark red colour of many foods.
Unlike most other vitamins, lycopene does not become less effective if cooked but is in actuality improved by going through the cooking process.
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Lycoprene's main medical value is that it behaves as an antioxidant and is thought to be of use in the fight to reduce the probabilty of contracting cancer.
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Dried Tomato Crostini Recipe from the Recipes 4U Collection
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