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DRIED TOMATO CROSTINI

Category:    Sun-dried, Bread, Appetizers
Yield:24 servings
 
           -Waldine Van Geffen VGHC42A     1 1/2 ts Parsley; snipped
     12    Sun-dried tomato halves;            1 cl Garlic; minced
           -dry pack                         1/2 ts Capers; drain, chop
    1/4 c  Boiling water                            Cracked black pepper
      2 tb Balsamic or red wine vinegar        8 oz Loaf baguette-style French
      1 md Tomato; peel, seed, chop                 -bread
    1/4 c  Red onion; finely chop                   Parmesan or Mozzarella;shred
      4    Pitted ripe olives; minced               Fresh thyme sprigs; optional
      1 tb Olive oil                      
 
  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. (wrv)
 

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