Crostini Rossi
from Joanne Weir author of Tequila: A Guide to Types, Flights, Cocktails, and Bites (Ten Speed Press, 2009) and Host of Joanne Weir's Cooking Class for the Market to Table program on August 8, 2009.
Serves 6
INGREDIENTS:
2 large ripe tomatoes, peeled, cored, seeded and chopped
1 slice country-style bread plus 6 large 1/4-inch-thick slices country-style bread, divided
3 tablespoons red wine vinegar, or more to taste
3 tablespoons extra virgin olive oil
1 tablespoon capers
1 clove garlic, chopped
3 tablespoons chopped fresh flat-leaf parsley, plus a few sprigs for garnish
2 teaspoons chopped fresh thyme, plus a few sprigs for garnish
pinch of crushed red pepper flakes
Coarse salt and freshly ground black pepper
PREPARATION:
1. Preheat an oven to 425°F or preheat an outdoor grill. Place the tomatoes in a strainer set over a bowl and let drain 15 minutes. Place the slice of bread on a plate and drizzle the vinegar over the top. Let sit 1 minute and gently wring it out.
2. Put the bread, 2 tablespoons olive oil, capers, garlic, parsley, thyme, crushed red pepper and tomatoes in a food processor and pulse a few times. Season with salt and pepper. (This can be done up to 4 hours before serving. Taste and season with salt, pepper and vinegar if necessary before serving.
3. Brush the slices of bread lightly with the remaining 1 tablespoon olive oil and toast or grill until golden on each side. Spread the crushed tomatoes on top. Garnish with parsley and thyme sprigs and serve immediately.
For information about Joanne’s culinary journeys, TV series, cookbooks, recipes and more visit: www.joanneweir.com. For more recipes visit Joanne’s blog.