Sun-Dried Tomato Sandwiches
- 30 sun-dried tomatoes
- 1/3 cup fine dry bread crumbs
- 2 garlic cloves minced
- 1/3 cup grated pecorino cheese
- 2 tablespoons finely-chopped flat-leaf parsley - (to 3)
- 4 tablespoons extra-virgin olive oil - (to 5)
If you are using dry-packed sun-dried tomatoes, soak them in warm water for 10 to 20 minutes to reconstitute them; pat them dry. If you are using sun-dried tomatoes in oil, barely pat them dry.
In a small bowl, combine the bread crumbs, garlic, grated cheese, parsley, and 2 tablespoons of the olive oil. Place half the tomatoes, skin-side down, on a clean work surface. Pat 1 teaspoon of the mixture over the top of each, and cover with another sun-dried tomato, skin-side up, to make a sandwich.
Warm the remaining olive oil in a large sauté pan and very gently sauté the tomato sandwiches for a minute or two on each side. Drain, pat them dry on paper towels, and serve at room temperature as part of an antipasto or as an informal appetizer with a glass of wine.
This recipe yields 4 to 6 servings.
You have a choice of sun-dried tomatoes for this dish: You can buy them already plumped in oil or you can refresh them yourself in warm water. Taste your sun-dried tomatoes to be sure that they are not overly salty and look them over to be sure they are without holes.