Tomato Toast (Crostini Di Pomodori)
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Italian style tomatoes||1 Can (10 oz), drained|
|Egg yolk||1 , fork beaten|
|Worcestershire sauce||1⁄2 Teaspoon|
|Shredded parmesan cheese||1⁄4 Cup (4 tbs)|
|White bread slice||4 , toasted, crusts removed, and toast cut in quarters|
|Snipped parsley/Crushed dried basil / oregano||1 Tablespoon|
Add onion to heated butter in a heavy saucepan and cook until tender, stirring occasionally.
Force enough of the drained tomatoes through a sieve to yield 1 1/2 cups.
Add to onion with sugar and salt; cook, stirring occasionally, until liquid evaporates and mixture is thick (about 25 minutes).
Stir a small amount of tomato mixture into egg yolk; blend thoroughly and return to saucepan.
Cook and stir 5 minutes.
Mix in worcestershire sauce and half of cheese; spread generously on toast quarters.
Sprinkle half of appetizers with the remaining cheese and half with the parsley.
Broil appetizers 3 to 4 inches from heat until bubbly.