*  Exported from  MasterCook  *

                          DRIED TOMATO CROSTINI

Serving Size  : 24   Preparation Time :0:00
Categories    : Sun-Dried                        Breads
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -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)
 
                   - - - - - - - - - - - - - - - - - -