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-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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