Crostini Rossi (weir) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 large: Ripe tomatoes, peeled and cored, seeded and chopped
1 slice: Sourdough bread,
3 tbsp: Red wine vinegar,
3 tbsp: Extra virgin olive oil, divided
1 tbsp: Capers,
1: Garlic clove, chopped
3 tbsp: Chopped fresh flatleaf parsley,
2 tsp: Chopped fresh thyme,
1 pinch: Crushed red pepper flakes,
Salt and pepper,
6 large: Bread slices, preferrably country-style bread, sliced quarter-inch thick
Sprigs flatleaf parsley,
Sprigs thyme,
Directions:
Place tomatoes in a strainer set over a bowl and let drain 15 minutes.
Put sourdough bread slice on a plate and drizzle with the vinegar. Let so 1
minute, then gently wring out. put bread slice, 2 tablespoons of the olive
oil, capers, garlic, chopped parsley, chopped thyme, crushed red pepper,
and tomatoes in a food processor and pulse a few times. Season with salt
and pepper.
Preheat oven to 425F. Brush bread slices lightly with remaining 1
tablespoon oil and toast in oven until golden on each side. Spread tomato
mixture on top. Garnish with parsley and thyme sprigs, and serve
immediately. Serves 6.
[Per serving: Calories 192 (40% from fat), Fat9 g (1 g saturated), Protein
S go Carbohydrate 24 g, fiber 2 g, Cholesterol O mg, Iron 2 mg, Sodium 307
mg, Calcium 56 mg]
*Recipes adapted from You Say Tomato, 1998 by Joanne Weir (Bantam Doubleday
Dell). Reprinted September, 1998 Health (Magazine from Time, Inc.).
Notes: With a small knife, cut shallow crosses in the ends of the tomatoes,
drop them into boiling water. After 20 seconds, remove with tongs or a
slotted spoon. Let cool. Over a sieve that straddles a bowl, slip off the
skins. Give each tomato a thorough squeeze. Remove seeds. Reserve juice for
other purposes.
Recipe by: You Say Tomato (1998) Joanne Weir*
Posted to EAT-LF Digest by Pat Hanneman on Aug 27,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Put sourdough bread slice on a plate and drizzle with the vinegar. Let so 1
minute, then gently wring out. put bread slice, 2 tablespoons of the olive
oil, capers, garlic, chopped parsley, chopped thyme, crushed red pepper,
and tomatoes in a food processor and pulse a few times. Season with salt
and pepper.
Preheat oven to 425F. Brush bread slices lightly with remaining 1
tablespoon oil and toast in oven until golden on each side. Spread tomato
mixture on top. Garnish with parsley and thyme sprigs, and serve
immediately. Serves 6.
[Per serving: Calories 192 (40% from fat), Fat9 g (1 g saturated), Protein
S go Carbohydrate 24 g, fiber 2 g, Cholesterol O mg, Iron 2 mg, Sodium 307
mg, Calcium 56 mg]
*Recipes adapted from You Say Tomato, 1998 by Joanne Weir (Bantam Doubleday
Dell). Reprinted September, 1998 Health (Magazine from Time, Inc.).
Notes: With a small knife, cut shallow crosses in the ends of the tomatoes,
drop them into boiling water. After 20 seconds, remove with tongs or a
slotted spoon. Let cool. Over a sieve that straddles a bowl, slip off the
skins. Give each tomato a thorough squeeze. Remove seeds. Reserve juice for
other purposes.
Recipe by: You Say Tomato (1998) Joanne Weir*
Posted to EAT-LF Digest by Pat Hanneman
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Tags
Appetizers