Fried Peanut Bruschetta
Some favorite ingredients, tomatoes, wine and peanuts, are combined to top bruschetta and create a tasty appetizer.
1 whole-wheat baguette, bias-sliced into 24 (1⁄4-in.) slices
1⁄4 cup dry white wine
1 tbsp. granulated sugar
1⁄2 cup sun-dried tomatoes, 1⁄4-in. dice
1⁄2 cup peanut oil
1 cup raw peanuts, coarsely chopped
1⁄4 cup balsamic vinegar
1⁄2 cup fresh basil, roughly chopped
1 1⁄2 tsp. dried oregano
1 tbsp. minced garlic
1⁄4 tsp. ground black pepper
1⁄4 tsp. kosher salt
1. Toast baguette slices on a sheet pan in a 350°F oven 8-10 min. until golden.
2. Combine wine and sugar in a saucepan over high heat. Bring to a boil to dissolve
sugar; turn off heat. Stir in sun-dried tomatoes and steep for at least 1 hr. Drain well.
3. Heat oil in a pan to 325°F. Add peanuts and fry, stirring often, until lightly browned and aromatic. Strain oil and reserve. Cool peanuts and oil to room temperature.
4. Combine cooked peanuts and sun-dried tomatoes in a non-reactive bowl. Combine
reserved oil, vinegar, basil, oregano, garlic, pepper. and salt in a second bowl and whisk to blend thoroughly. Pour the mixture over the peanuts and tomatoes and toss to blend completely. Serve on toasted bread or chill and use within 48 hr.