Dried Tomato Crostini

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Servings: 24 Difficulty: Advanced
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Toasted baguette slices topped with a vibrant, tangy sun-dried tomato and olive relish.
Dried Tomato Crostini recipe image
Dried Tomato Crostini recipe image
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Dried Tomato Crostini

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 24 Calories: 54.0

Description

These Dried Tomato Crostini offer a burst of Mediterranean flavor in every bite, making them the perfect starter for any gathering. The combination of rehydrated sun-dried tomatoes, briny capers, and fresh garlic creates a rich, savory topping that contrasts beautifully with the crisp, golden toast. Fresh parsley adds a bright herbal note, while pitted olives provide a satisfying chew. This dish is incredibly versatile; it can be served as a quick snack, a party appetizer, or a light lunch. The simplicity of the ingredients allows their natural flavors to shine, resulting in an elegant yet approachable treat that guests will devour.

Ingredients

Directions

  1. Place the sun-dried tomato halves in a bowl and cover with 1/4 cup of boiling water and 2 tablespoons of balsamic or red wine vinegar.
  2. Let the tomatoes stand for 15 to 20 minutes to soften.
  3. Drain the tomatoes thoroughly and discard the soaking liquid.
  4. Cut the softened dried tomatoes into thin strips and return them to the mixing bowl.
  5. Peel and seed one medium fresh tomato, then chop it finely.
  6. Finely chop 1/4 cup of red onion and mince 4 pitted ripe olives.
  7. Add the chopped fresh tomato, red onion, minced olives, 1 tablespoon olive oil, 1 1/2 teaspoons snipped parsley, 1 clove minced garlic, and 1/2 teaspoon capers to the bowl with the dried tomatoes.
  8. Stir all ingredients together until well combined and season with cracked black pepper to taste.
  9. Preheat the oven to 350&# 194;°F (175°C).
  10. Bias-slice the 8-ounce loaf of baguette-style French bread into 24 slices, each about 1/2 inch thick.
  11. Arrange the bread slices in a single layer on a baking sheet.
  12. Bake the bread for 3 to 5 minutes until lightly browned.
  13. Turn the bread slices over and bake for another 3 to 5 minutes until lightly browned on the second side.
  14. Spoon the tomato mixture evenly onto the toasted bread slices.
  15. If desired, sprinkle with shredded Parmesan or Mozzarella cheese and return to the oven for 3 to 5 minutes until the cheese is melted.
  16. Garnish with fresh thyme sprigs if using and serve immediately.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 54.0kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 15.0mg1%
Total Carbohydrate 11.7g4%
Dietary Fiber 3.6g15%
Sugars 7.8g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, crostini, sundried tomato, italian, vegan, baguette, olive, caprese, party food, brunch, garlic, basil, parsley, capers, toasted bread, easy recipe, mediterranean, snack, starter, vegetarian
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