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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Dried Tomato Crostini Recipe from the Recipes 4U Collection
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