Side Pannel
Crostini Rossi (Weir)
Ingredients List
- 2 lg Ripe tomatoes; peeled and
- -cored, seeded and chopped
- 1 sl Sourdough bread
- 3 tb Red wine vinegar
- 3 tb Extra virgin olive oil;
- -divided
- 1 tb Capers
- 1 Garlic clove; chopped
- 3 tb Chopped fresh flatleaf
- -parsley
- 2 ts Chopped fresh thyme
- 1 pn Crushed red pepper flakes
- Salt and pepper
- 6 lg Bread slices; preferrably
- -country-style bread, sliced
- -quarter-inch thick
- Sprigs flatleaf parsley
- Sprigs thyme
Directions
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]
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]
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