| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Sun-dried, Breads, Ethnic, Appetizers | 24 | Servings |
INGREDIENTS
| -Waldine Van Geffen VGHC42A | ||
| 12 | Sun-dried tomato halves; dry pack | |
| 1/4 | c | Boiling water |
| 2 | tb | Balsamic or red wine vinegar |
| 1 | md | Tomato; peel, seed, chop |
| 1/4 | c | Red onion; finely chop |
| 4 | Pitted ripe olives; minced | |
| 1 | tb | Olive oil |
| 1 1/2 | ts | Parsley; snipped |
| 1 | cl | Garlic; minced |
| 1/2 | ts | Capers; drain, chop |
| Cracked black pepper | ||
| 8 | oz | Loaf baguette-style French bread |
| Parmesan or Mozzarella;shred | ||
| Fresh thyme sprigs; optional |
INSTRUCTIONS
Combine dried tomatoes, water and vinegar. Let stand for 15 to 20 minutes to soften tomatoes. Drain. Discard liquid. Cut dried tomatoes into thin strips; return to bowl. Stir in ripe tomato, onion, olives, oil, parsley, garlic and capers. Season with pepper. Bias-slice bread into 24 pieces, about 1/2" thick. Place bread slices on a baking sheet. Bake in a 350~ oven for 3 to 5 minutes or till light brown. Turn bread over; bake for 3 to 5 minutes more or till light brown. Spoon tomato mixture onto toasted bread and serve immediately. Or, if desired, sprinkle added Paremsan cheese or mozzarella over tomato mixture; return to oven for 3 to 5 minutes more or till cheese is melted. Garnish with fresh thyme sprigs, if desired. Serve immediately. (wrv) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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