Dried Tomato Crostini
| Yield: | 24 Servings |
| Categories: | Ethnic, Appetizers, Breads |
| -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 |
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