| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Appetizers |
1 |
Servings |
INGREDIENTS
| 1 |
|
Baguette (long; skinny french loaf) |
| 2 |
lb |
Roma tomato (peel;seed), small dice |
| 1 |
|
Yellow bell pepper; small diced |
| 8 |
|
Cloves garlic; minced |
| 3 |
|
Leaf fresh basil; chopped small |
| 1/8 |
ts |
Dried thyme |
| 3 |
|
Leaf sage; chopped small |
| 2 |
ts |
Cilantro; chopped small |
| 1/2 |
c |
Fresh parsley; minced |
| 12 |
|
Kalamata olives pitted; chopped small |
| 2 |
tb |
Capers; chopped |
| 1 |
c |
Olive oil |
|
|
To Taste kosher salt |
|
|
To Taste black Pepper |
INSTRUCTIONS
1. slice bread thin (1/4") brush bread rounds with olive oil and toast in
oven at 350* turning once.
2. Combine all ingredients in a bowl and let stand at room temp for 1 hour.
Spoon on to a toasted bread round and serve...
NOTES : YIELDS: 30 each, figure 2-3 per person if just used for a light
appetizer.
Recipe by: S.C.I. - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 514 by CuisineArt
<CuisineArt@aol.com> on Jan 13, 1998
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