Vegan Day: Crostini With Tomatoes, Capers, And Thyme

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* Exported from MasterCook *

 

Crostini With Tomatoes, Capers, And Thyme

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 10

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 slice fresh whole-wheat bread -- (about 1-ounce)

crust removed

1 tablespoon red wine vinegar

2 medium ripe tomatoes

seeded and quartered

(about 6 ounces each)

2 tablespoons chopped fresh parsley

1 tablespoon fresh thyme leaves

OR 1 teaspoon dried

1 tablespoon drained capers

1 tablespoon extra-virgin olive oil

1 large garlic clove -- finely chopped

1/4 teaspoon coarse salt -- or to taste

Freshly ground black pepper

12 pieces baguette -- up to 16

(1/4-inch-thick) -- lightly toasted

OR 6 to 8 slices Italian bread or boule --

(1/2-inch-thick)

halved crosswise and lightly toasted

 

Place the whole-wheat bread on a small plate and sprinkle with the

vinegar. With your fingers, press down until all the vinegar has been

absorbed. In a food processor fitted with the metal blade, combine the

soaked bread, tomatoes, parsley, thyme, capers, oil, garlic, salt, and

pepper to taste. Pulse until well combined but still a bit chunky

 

Spoon 2 to 3 teaspoons evenly over each piece of bread and serve at room

temperature.

 

Advance Preparation The topping can be covered and refrigerated for up to

one day. Bring to room temperature before serving.

 

Cook's Tip: To toast the baguette rounds, reheat the oven to 400F

(205C). Arrange the bread in a single layer on an ungreased light-colored

baking sheet and bake on the middle rack of the oven for 5 minutes or until

lightly toasted.

 

PER SERVING: Calories 129, Protein 3g, Total Fat 5g, Saturated Fat 1g,

Cholesterol 0mg, Carbohydrate 20g, Dietary Fiber 2g, Sodium 312mg

 

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