|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.
1 hour 40 minutes,
Makes 1 cup pomodorini (enough for 8 slices of bread),
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,
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