Sun Dried Tomato Crostini

Recipe By:
Sweet_Love
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  • Total Time 30 min Ico-add
  • Yield 1 Batch
  • Level Easy

Crostini, like bruschetta, is delicious toasted bread slices used for appetizers. With crostini, prior to baking, the bread slices are slathered with olive oil.
 

Ingredients

  • 12 sun dried (dry packed) tomato halves
  • 1/4 cup boiling water
  • 2 tablespoons balsamic (or red wine) vinegar
  • 1 medium tomato; peeled, seeded and chopped
  • 4 pitted ripe olives, chopped
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons parsley, snipped
  • 1 clove garlic, minced
  • 1/2 teaspoon capers, drained and chopped
  • Black pepper, fresh ground
  • Extra virgin olive oil for drizzling
  • 8 ounce loaf baguette-style french bread
  • Parmesan or mozzarella, shredded
  • Fresh thyme sprigs (optional)
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Directions

  1. 1. Combine sun dried tomatoes, water and vinegar. Let stand for 15 to 20 minutes to soften tomatoes. Drain and discard liquid.
  2. 2. Cut the sun dried tomatoes into thin strips and return them to the bowl. Stir in the ripe tomato, olives, oil, parsley, garlic and capers. Season with pepper.
  3. 3. Cut the bread, on the bias, into 1/2 inch thick slices. Place them on a baking sheet. Drizzle them generously with extra virgin olive oil.
  4. 4. Bake in a 350 degrees F oven for three to five minutes or until light brown.
  5. 5. Spoon the tomato mixture onto the toasted bread and serve immediately.
  6. 6. If desired, sprinkle added paremsan or mozzarella cheese over the tomato mixture; return to oven for three to five minutes more or until the cheese is melted.
  7. 7. Garnish with fresh thyme sprigs, if desired.