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Dried Tomato Crostini




Description

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

Dried Tomato Crostini

Waldine Van Geffen VGHC

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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