From: Laura Hunter <LHunter722@AOL.COM>
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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