Dried Tomato Crostini
Yield
24 servingsPrep
30 minCook
15 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
sundried tomatoes
halves, dry pack |
*
|
| ¼ | cup |
water
boiling |
|
| 2 | tablespoons |
balsamic vinegar
or red wine vinegar |
|
| 1 | medium |
tomatoes
peel, seed, chop |
|
| ¼ | cup |
red onion
finely chop |
|
| 4 | each |
olives
minced, ripe, pitted |
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 ½ | teaspoons |
parsley leaves
snipped |
|
| 1 | clove |
garlic
minced |
|
| ½ | teaspoon |
capers
drain, chop |
*
|
| 1 | x |
black pepper
cracked |
*
|
| 8 | ounces |
french bread
baguette-style loaf |
|
| 1 | x |
Parmesan cheese
or mozarella, shred |
*
|
| 1 | x |
thyme sprigs
fresh, optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
sundried tomatoes
halves, dry pack |
*
|
| 59 | ml |
water
boiling |
|
| 3E+1 | ml |
balsamic vinegar
or red wine vinegar |
|
| 1 | medium |
tomatoes
peel, seed, chop |
|
| 59 | ml |
red onion
finely chop |
|
| 4 | each |
olives
minced, ripe, pitted |
*
|
| 15 | ml |
olive oil
|
|
| 7.5 | ml |
parsley leaves
snipped |
|
| 1 | clove |
garlic
minced |
|
| 2.5 | ml |
capers
drain, chop |
*
|
| 1 | x |
black pepper
cracked |
*
|
| 231.2 | ml/g |
french bread
baguette-style loaf |
|
| 1 | x |
Parmesan cheese
or mozarella, shred |
*
|
| 1 | x |
thyme sprigs
fresh, optional |
* |
Directions
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 ½ inch thick.
Place bread slices on a baking sheet.
Bake in a 350℉ (180℃) oven for 3 to 5 minutes or until light brown.
Turn bread over; bake for 3 to 5 minutes more or until 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 until cheese is melted.
Garnish with fresh thyme sprigs, if desired.
Serve immediately.
