* Exported from MasterCook Buster *
Crostini Rossi (Weir)
Recipe By : You Say Tomato (1998) Joanne Weir*
Serving Size : 6 Preparation Time :0:25
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large ripe tomatoes -- peeled and cored
seeded and chopped
1 slice sourdough bread
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil -- divided
1 tablespoon capers
1 garlic clove -- chopped
3 tablespoons chopped fresh flatleaf parsley
2 teaspoons chopped fresh thyme
1 pinch crushed red pepper flakes
salt and pepper
6 large bread slices -- preferrably
country-style bread -- sliced
quarter-inch thick
sprigs flatleaf parsley
sprigs thyme
Place tomatoes in a strainer set over a bowl and let drain 15 minutes.
Put sourdough bread slice on a plate and drizzle with the vinegar. Let so 1
minute, then gently wring out. put bread slice, 2 tablespoons of the olive
oil, capers, garlic, chopped parsley, chopped thyme, crushed red pepper,
and tomatoes in a food processor and pulse a few times. Season with salt
and pepper.
Preheat oven to 425F. Brush bread slices lightly with remaining 1
tablespoon oil and toast in oven until golden on each side. Spread tomato
mixture on top. Garnish with parsley and thyme sprigs, and serve
immediately. Serves 6.
[Per serving: Calories 192 (40% from fat), Fat9 g (1 g saturated), Protein
S go Carbohydrate 24 g, fiber 2 g, Cholesterol O mg, Iron 2 mg, Sodium 307
mg, Calcium 56 mg]
*Recipes adapted from You Say Tomato, 1998 by Joanne Weir (Bantam Doubleday
Dell). Reprinted September, 1998 Health (Magazine from Time, Inc.).
Mcrecipe by
[email protected] 1998
Notes: With a small knife, cut shallow crosses in the ends of the tomatoes,
drop them into boiling water. After 20 seconds, remove with tongs or a
slotted spoon. Let cool. Over a sieve that straddles a bowl, slip off the
skins. Give each tomato a thorough squeeze. Remove seeds. Reserve juice for
other purposes.
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