Dried tomato crostini

 
                           DRIED TOMATO CROSTINI
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Sun-Dried                        Breads
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Waldine Van Geffen VGHC42A
   12                    Sun-dried tomato halves
                         -dry pack
      1/4   c            Boiling water
    2       tb           Balsamic or red wine vinegar
    1       md           Tomato -- peel, seed, chop
      1/4   c            Red onion -- finely chop
    4                    Pitted ripe olives -- minced
    1       tb           Olive oil
    1 1/2   ts           Parsley -- snipped
    1       cl           Garlic -- minced
      1/2   ts           Capers -- drain, chop
                         Cracked black pepper
    8       oz           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 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)
  
 
 
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