Chef Jody Williams Pomodorini Tartines

PHOTO: MARCUS NILSSON

The savory topping of pomodorini, or marinated sun-dried tomatoes, is paired with a fresh, soft cow's-milk cheese called Stracchino, which is also known as Crescenza.

Prep Time, 
10 minutes,
Total Time, 
1 hour 40 minutes,
Yield, 
Makes 1 cup pomodorini (enough for 8 slices of bread),

Ingredients, 
10 sun-dried tomatoes, 1/2 teaspoon sherry vinegar, 1 tablespoon fresh oregano leaves, 2 teaspoons salted small capers,  rinsed, 1 peeled,  grated whole medium garlic clove, 1/3 cup extra-virgin olive oil, 6 to 8 ounces Stracchino cheese, Toasted or grilled country bread, 


Directions, 
Make the pomodorini: Soak sun-dried tomatoes in warm water for 1 hour. Drain,  and cut into 1/2-inch pieces. Mix tomatoes with sherry vinegar,  oregano,  capers,  garlic,  and olive oil. Let stand for 30 minutes., Make the tartines: Spread a generous amount of Stracchino cheese on bread,  and top with pomodorini.

from Martha Stewart Living