| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Appetizer | 24 | Servings |
INGREDIENTS
| 1 | c | Pitted black olives |
| 2 | ts | Balsamic or red wine vinegar |
| 1 | ts | Capers; drained |
| 1 | ts | Olive oil |
| 2 | Cloves garlic; minced | |
| 1 | c | Red and/or yellow tomatoes; chopped |
| 1/3 | c | Green onions; thinly sliced |
| 1 | tb | Olive oil |
| 1 | ts | Dried basil |
| 1/8 | ts | Pepper |
| 1 | French bread loaf | |
| 2 | tb | Olive oil |
| 1/2 | c | Parmesan cheese; grated |
INSTRUCTIONS
From: Laura Hunter <[email protected]> Date: Mon, 12 Aug 1996 15:23:49 -0400 For the olive spread, combine the olives, vinegar, capers, 1 tsp. olive oil and garlic in a blender or food processor. Blend until a smooth paste forms. This may be made up to 2 days in advance; cover and chill. For tomato topping, combine tomatoes, green oinio, 1 T. olive oil, basil and pepper in a small bowl. May be prepared 2 days in advance; cover and chill. For toasts, cut bread into 1/2" thick slices. Brush both sides lightly with the remaining olive oil. Place on an ungreased cookie sheet and bake in 425 oven for 5 minutes or until lightly browned. Cool. May be covered and stored at room temperature for up to 24 hours. To assemble, spread each toast with a thin layer of olive paste. Top each with about 2 T. of tomato topping. Sprinkle with Parmesan cheese. Place on ungreased cookie sheet andn bake at 425 for 2 to 3 minutes or until cheese starts to melt and topping is heated through. Serve warm. Yield: about 24. EAT-L Digest 11 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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