Dried Tomato and Pine Nut Crostini
3-ounce package Frieda’s dried tomatoes
1 1/2 cups diced yellow onions
1 tablespoon olive or vegetable oil
1/3 cup Frieda’s pine nuts
3 tablespoons fresh basil, chopped
1 teaspoon sugar
About 24 thin slices crusty sourdough, French or Italian bread, lightly toasted
Pour boiling water over the tomatoes in a bowl. Let stand until softened. Drain and chop.
Sauté the onions and tomatoes in the oil in a nonstick skillet for about 5 minutes or until tender and lightly browned. Stir in the pine nuts, basil, sugar and pepper. Sauté for 2 to 3 minutes longer. Remove from the heat. Spoon the mixture into a food processor or blender. Cover and process until finely minced. Spread the mixture thickly over the toasted bread.