Dried Tomato Crostini by Kendra
Darah Smoot
ingredients
- 12 dried tomato halves (dry pack)
- 1/4 cup boiling water
- 2 tablespoons balsamic or red wine vinegar
- 1 ripe medium tomato,peeled,seeded,and chopped (1/2 cup)
- 1/4 cup finely chopped red onion
- 4 pitted ripe olives,minced (optional)
- 1 tablespoon olive oil or cooking oil
- 1 1/2 teaspoons snipped parsley
- 1 clove garlic, minced
- 1/2 teaspoon capers,drained and chopped
- cracked black pepper
- 1 8-ounce loaf baguette-style French bread
directions
- 1
In a small bowl combine dried tomatoes, boiling water, and vinegar. Let stand for 15-20 minutes to soften tomatoes. Drain; discard liquid. Cut dried tomatoes into thin strips ;return to bowl. Stir in ripe tomato,onion,olives (if desired),oil,parsley,garlic,and capers. Season with pepper.
- 2
Bias-slice the bread into 24 pieces about 1/2 inch thick. Place bread slices on a baking sheet. Bake in a 350 degree oven for 3 to 5 minutes or till light brown. Turn bread over; bake for 3 to 5 minutes more or till light brown.
- 3
Serve tomato mixture with toasted bread. Makes 24 servings.
Source: Kendra Young
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