Dried Tomato Crostini

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.