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Dried Tomato Crostini

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