Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Dried Tomato Crostini

42A 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.

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