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Name: Crostini Rossi (Weir)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 lg Ripe tomatoes; peeled and; 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; Sprigs flatleaf parsley; Sprigs thyme

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INGREDIENTS

2 lg Ripe tomatoes; peeled and
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
Sprigs flatleaf parsley
Sprigs thyme

Servings

INSTRUCTIONS

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,

NOTES

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Crostini Rossi (Weir)

2 lg Ripe tomatoes; peeled and
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
 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.).    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 <kitpath@earthlink.net> on Aug 27,  1998,

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Nutrition

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Serving Size: 1 Serving (28g)
Recipe Makes: 6 Servings

Calories: 77
Calories from Fat: 62 (81%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 100mg		3 %
Potassium 14mg		0 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.6g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 77

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