Title : Dried tomato crostini
Categories : Sun-dried, breads, ethnic, appertizers
Servings : 24

-Waldine Van Geffen VGHC42A 1 1/2 ts Parsley; snipped
12 Sun-dried tomato halves; 1 cl Garlic; minced
-dry pack 1/2 ts Capers; drain, chop
1/4 c Boiling water Cracked black pepper
2 tb Balsamic or red wine vinegar 8 oz Loaf baguette-style French
1 md Tomato; peel, seed, chop -bread
1/4 c Red onion; finely chop Parmesan or Mozzarella;shred
4 Pitted ripe olives; minced Fresh thyme sprigs; optional
1 tb Olive oil



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)

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