*  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.
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