Pomodori Secchi Imbottiti (Sun-Dried Tomato 'Sandwiches') - cooking recipe

Ingredients

30 sun dried tomatoes
1/3 cup bread, crumbs fine dry
2 garlic cloves, minced
1/3 cup grated pecorino cheese
2 -3 tablespoons finely chopped flat leaf parsley
4 -5 tablespoons extra virgin olive oil

Preparation

If you are using dry-packed sun-dried tomatoes, soak them in warm water for 10 to 20 minutes to reconstitute them; pat them dry. If you are using tomatoes in oil, barely pat them dry.
In a small bowl combine the bread crumbs, garlic, cheese, parsley and 2 tablespoons of olive oil. Place half the tomatoes skin side down on a clean work surface. Pat 1 teaspoon of the mixture over the top of each, and cover with another sun dried tomato, skin side up, to make a sandwich.
Warm the remaining olive oil in a large saute pan and very gently saute the tomato sandwiches for a minute or two on each side. Drain, pat them dry on paper towels and serve at room temperature as part of an antipasto or as an informal appetizer with a glass of wine.