Italian Christmas Day Menu Suggestions -

Offered by:





INGREDIENTS
1 cup sun dried tomatoes
2 tablespoons tomato paste
1/4 teaspoon hot pepper flakes
6 garlic cloves
1/2 teaspoon mustard seed - black or brown
1/2 cup parsley - crudely chopped
1 cup extra virgin olive oil6 slices good Italian bread3 ounces Gorgonzola (or similar) cheese
4-8 anchovy fillets (optional)

Put sun dried tomatoes in a pot with about 2 cups of water. Bring water to a boil and let tomatoes plump for about 3-4 minutes. Drain immediately and let cool.
Place cooled tomatoes in a blender. Add all ingredients except for 1/4 cup of the olive oil. Blend on high speed until mixture forms a fine paste. If paste is very thick, like canned tomato paste, add the rest of the olive oil and blend again for 20 seconds or so. The resultant topping should be like whipped cream: spreadable but not stiff.
Put topping in refrigerator for at least 4 hours. This will allow garlic flavor to permeate entire topping. When ready to use, spread mixture on bread which has been placed under broiler until lightly toasted. Add an anchovy or two to the topping, and set under the broiler for about 1-1/2 minutes.
Remove from broiler and place a piece of Gorgonzola or similar cheese over anchovies. Broil for 20-25 seconds.
Eat while hot with a good Merlot or Chianti.
Serves: 4