Dried Tomato Crostini

45 minutes Prep: 30 minutes Cook: 15 minutes

34 calories per serving view nutrition facts

24 servings suggest servings

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12	each	sundried tomatoes	halves, dry pack
1/4	cup	water	boiling
2	tablespoons	balsamic vinegar	or red wine vinegar
1	medium	tomato	peel, seed, chop
1/4	cup	red onion	finely chop
4	each	olives	minced, ripe, pitted
1	tablespoon	olive oil
1 1/2	teaspoons	parsley leaves	snipped
1	clove	garlic	minced
1/2	teaspoon	capers	drain, chop
1	x	black pepper	cracked
8	ounces	bread, french	baguette-style loaf
1	x	parmesan, parmigiano-reggiano cheese, grated	or mozarella, shred
1	x	thyme sprigs	fresh, 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.

Nutrition Facts

Serving Size 22g

Amount per Serving

Calories 34 18% of calories from fat