Dried Tomato Crostini Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
-Waldine Van Geffen VGHC42A,
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 centiliter: Garlic, minced
1/2 tsp: Capers, drain, chop
Cracked black pepper,
8 ounce: Loaf baguette-style French bread,
Parmesan or Mozzarella, shred
Fresh thyme sprigs, optional
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp