SUN-DRIED TOMATO CANAPES

SUN-DRIED TOMATO CANAPES

Succulent home-marinated sun-dried tomatoes served atop tender/crisp rounds of French baguette brushed with olive oil and garlic, then topped with capers, Kalamata olives and cornichon pickles. Sprinkled with freshly chopped Italian/flat leaf parsley!

Makes 24

1 oz. sun-dried tomatoes (non-marinated)

3 c. warm water

1 T. Balsamic vinegar

extra virgin olive oil

1 loaf narrow-size French baguette

3 -4 lg. garlic cloves, peeled and finely chopped

32-50 tiny capers, drained (for 8 canapes)

4 Kalamata olives, pitted, then cut from end to end in half (for 8 canapes)

4 cornichon pickles, cut from end to end in half (for 8 canapes)

fresh chopped Italian flat leaf parsley

Place 1 oz. dried tomatoes in a bowl with 3 c. warm water (not warm water from the faucet; warm the water on the stove or in a micro-wave oven). Add 1 T. Balsamic vinegar. Marinate at room temperature for 1-2 hours. Drain well. Put in small bowl and completely cover with olive oil. Cover and marinate at room temperature for 24 hours. Place into glass jar and refrigerate till ready to use. When ready to use, bring to room temperature to melt oil.

To make canapes: Slice 24, 1/4 inch thick slices of bread from baguette. Place on baking sheet and broil till lightly toasted. Broil on only one side.

Assemble canapes on baking sheet. Turn over each toasted bread round, soft side up. Brush with oil from the jar of dried tomatoes.

Top each with a few pieces of garlic.

Cut each dried tomato in half or 3rds, depending on size. Place on each round, hollow side up, keeping a little oil in the hollow of the tomatoes.

Place 3-5 capers in the wells of each tomato piece on 8 canapes.

Place 1/2 Kalamata olive in the wells of each tomato piece on 8 canapes.

Place 1/2 cornichon pickle in the wells of each tomato piece on 8 canapes.

Sprinkle all canapes with a little fresh chopped parsley.

Serve immediately, or cover loosely with foil and let set at room temperature up to one hour before serving. Do not refrigerate.

Notes: Locate cornichon pickles in specialty food markets; you want the tiny ones.

Toasting only one side of the bread injects a softness to the crisp texture achievement.

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