Vegan Cookbook -Crostini with Tomatoes, Basil, Garlic, and Capers

[Guest guest]

* Exported from MasterCook *

 

Crostini with Tomatoes, Basil, Garlic, and Capers

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds fresh pear tomatoes -- (about 9 medium)

1/2 cup minced fresh basil leaves

3 cloves garlic -- minced

2 tablespoons capers -- drained

2 tablespoons extra-virgin olive oil

2 teaspoons fresh lemon juice

1/4 teaspoon salt

several grinds black pepper

1 recipe Crostini

 

Cut the tomatoes in half crosswise and squeeze out and discard the juicy seed

pockets. Cut out the stems and discard them. Finely dice the tomatoes and

place them in a bowl. Add the basil, garlic, capers, oil, lemon juice, salt,

and pepper. Stir to combine well, then set aside at room temperature for an

hour or two before serving, so the flavors can blend and intensify.

 

Top the crostini slices with spoonfus of the tomato mixture and arrange them on

a platter. Serve immediately so the crostini doesn't get soggy. Alternatively,

place the tommato mixture in a bowl and the crostini in a cloth-lined basket,

and invite diners to serve themselves.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 32 Calories; 3g Fat (93.2% calories from

fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

86mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Almost Instant

There is one absoute prerequisite for this dish: perfectly ripe tomatoes. You

may adjust the amount of garlic to suit yourself--several large cloves would not

be too much for a true garlic lover.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Crostini

 

Recipe By :Susann Geiskopf-Hadler and Mindy Toomay

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fresh unsliced baguette

 

Preheat oven to 375F Cut the baguette crosswise into 1/4-inch slices. Arrange

the slices in a single layer on a baking sheet and bake for 8 to 10 minutes,

until the bread is evenly browned and well crisped, but not rock-hard and dry.

Use immediately, warm or at room temperature, or cool completely before storing

in an airtight container at room temperature.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

Yield:

" 36 crostini "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

NOTES : Prepare as needed to enjoy with spreads or other toppings. Unused

crostini can be stored in an airtight container at room temperature for up to a

few days.

Nutr. Assoc. : 0