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-> [Appetizers, Bakery, Breads, Ethnic, Sun-dried, Tomatoes] -> [Dried tomato crostini Recipe] |
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Dried tomato crostini
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| Artist: |
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| Categories: |
Appetizers, Bakery, Breads, Ethnic, Sun-dried, Tomatoes |
| Yield: |
24 |
| Rating: |
0 |
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Ingredients:
| 12
| | Sun-dried tomato halves | | | -dry pack | | 1/4
| cup | Boiling water | | 2
| tbsp | Balsamic or red wine vinegar | | 1
| med | 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 | | | Cracked black pepper | | 8
| oz | Loaf baguette-style French | | | -bread | | | Parmesan or Mozzarella, shred | | | Fresh thyme sprigs, optional |
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Procedures:
| 1 | Combine dried tomatoes, water and vinegar. | | 2 | Let stand for 15 to 20 minutes to soften tomatoes. | | 3 | Drain. | | 4 | Discard liquid. | | 5 | Cut dried tomatoes into thin strips; return to bowl. | | 6 | Stir in ripe tomato, onion, olives, oil, parsley, garlic and capers. | | 7 | Season with pepper. | | 8 | Bias-slice bread into 24 pieces, about ? thick. | | 9 | Place bread slices on a baking sheet. | | 10 | Bake in a 350°F oven for 3 to 5 minutes or till light brown. | | 11 | Turn bread over; bake for 3 to 5 minutes more or till light brown. | | 12 | Spoon tomato mixture onto toasted bread and serve immediately. | | 13 | 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. | | 14 | Garnish with fresh thyme sprigs, if desired. | | 15 | Serve immediately. (wrv |
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