Dried tomato crostini Recipe

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Dried tomato crostini

Artist:	_	Yield:	24
Categories:	Appetizers, Bakery, Breads, Ethnic, Sun-dried, Tomatoes	Rating:	0
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Ingredients:

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

Procedures:

1	Combine dried tomatoes, water and vinegar.
2	Let stand for 15 to 20 minutes to soften tomatoes.
3	Drain.
4	Discard liquid.
5	Cut dried tomatoes into thin strips; return to bowl.
6	Stir in ripe tomato, onion, olives, oil, parsley, garlic and capers.
7	Season with pepper.
8	Bias-slice bread into 24 pieces, about ? thick.
9	Place bread slices on a baking sheet.
10	Bake in a 350°F oven for 3 to 5 minutes or till light brown.
11	Turn bread over; bake for 3 to 5 minutes more or till light brown.
12	Spoon tomato mixture onto toasted bread and serve immediately.
13	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.
14	Garnish with fresh thyme sprigs, if desired.
15	Serve immediately. (wrv