* 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 Kitpath@earthlink.com 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. - - - - - - - - - - - - - - - - - -