Free Recipe Crostini Rossi (Weir)

Recipe Type: A Recipes

Recipe Preparation: boil

Cooking Ingredients for Crostini Rossi (Weir) Recipe

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;
1 tb Capers
1 Garlic clove; chopped
3 tb Chopped fresh flatleaf
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

Crostini Rossi (Weir) Preparation

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.). 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. Recipe by: You Say Tomato (1998) Joanne Weir* Posted to EAT-LF Digest by Pat Hanneman <> on Aug 27, 1998, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 6

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