Sun-Dried Tomato Crostini

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Category : Appetizers And Snacks

Recipe : Sun-Dried Tomato Crostini

Try this version of crostini when fresh tomatoes aren't in season--or if you can't get
enough of sun-dried tomatoes, make it year 'round.

Makes 4 servings

16 sun-dried tomato halves (not packed in oil)
1/2 cup boiling water
1/2 cup fresh flat-leaf parsley
2 garlic cloves
2 teaspoons olive oil
1/4 teaspoon salt
4 ounces crusty Italian peasant bread, cut into eight 1/2-ounce slices

In a small bowl, combine the tomatoes and water; soak 10-15 minutes, until softened.
Drain the tomatoes; reserve the liquid separately.
In a food processor or blender, combine the tomatoes, parsley, 1 garlic clove and 1
tablespoon of the reserved tomato liquid. Process until smooth, using a spatula to
scrape mixture from sides of bowl. Stir in the oil and salt; set aside.
Heat a cast-iron stovetop grill over high heat or preheat the broiler. With a metal
spatula, press the bread onto the pan and grill 1 minute on each side; or broil the
bread, 5" from heat, 1 minute on each side. Cut the remaining garlic in half; rub one
side of each bread slice with cut side of garlic. Divide the tomato mixture evenly
among the bread slices and serve.

SERVING (2 SLICES) PROVIDES: 1/2 Fat, 2 Vegetables, 1 Bread.

PER SERVING: 131 Calories, 3 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 314 mg
Sodium, 21 g Total Carbohydrate, 3 g Dietary Fiber, 5 g Protein, 35 mg Calcium