Dried tomato crostini

-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)