Crostini with sun-dried tomatoes and thyme

To elegantly serve this appetizer, it would seem so simple, host of reality show “Chopped” Ted Allen takes sun-dried tomatoes, cooked over low heat until soft, and spreads them on slices of toasted bread grated with garlic. Share with friends: Photo of Crostini with sun-dried tomatoes and thyme Time: 1 hour. 50 min Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 4 cream sliced ​​into halves along the length of the tomato
  • Extra-virgin olive oil, for lubrication
  • Coarse or sea salt and freshly ground pepper
  • 1 or 2 tsp dried thyme
  • 8 slices of a 1.5 cm thick baguette sliced ​​at an angle
  • 1 clove of garlic

Recipes with similar ingredients: plum tomatoes, thyme, baguette, garlic

Recipe preparation:

  1. Preheat the oven to 130C. Put the tomatoes upside down shallow baking dish. Drizzle them with olive oil, sprinkle with salt, pepper and thyme. Bake 1.5-2 hours, or until tomatoes will not become soft and slightly wrinkled.
  2. Increase oven temperature to 200C. Put the pieces of baguette on a baking sheet, sprinkle them with olive oil and bake until golden brown crust about 10 min. Rub the crostini garlic and put dried tomatoes on top.

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