Sweet And Sour Crostini
Serves 8
Published in: Dallas Morning News
2 tablespoons dark raisins
1 jar roasted red peppers -- (7-ounce) well drained and coarsely
chopped
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 small clove garlic -- minced
pinch salt
Freshly ground pepper
6 slice rustic country bread -- sliced 1/2 inch thick
Place raisins in warm water and allow to plump 5 minutes; drain well.
Finely chop raisins. Combine peppers with raisins, olive oil, vinegar,
garlic, salt and pepper; set aside. Toast bread. Cut bread slices in
half and top with pepper mixture. Serve immediately.
Makes 6 to 8 servings.
Exported from A Cook's Books -- Recipe management for Macintosh
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