| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Olive oil |
| 2 | Cloves garlic minced | |
| 3 | Onions chopped or thinly sliced | |
| 1/4 | Teasp pepper | |
| 1 | Teasp chopped fresh thyme or 1/4 teasp. dried | |
| Salt to taste | ||
| 1 | Thin French stick bread about 16 inches long | |
| 2 | Sweet red peppers, preferably roasted, peeled and cut in strips | |
| 1/4 | c | Halved black olives |
INSTRUCTIONS
Heat olive oil in skillet. Add garlic and onions and cook gently about 10 minutes, until tender and golden. Add pepper, thyme and salt. Trim ends off bread. Cut bread in half lengthwise, spread with onion mixture. Arrange red pepper strips in crisscross pattern on top. Arrange olives in crosshatches. place bread on baking sheet and bake in preheated 400 F. oven for 15-20 minutes, or until hot and crisp. To serve, cut into 2 inch pieces. 8 servings. 144 mg. potassium. ;-) >From Bonnie Stern's Simply HeartSmart Cooking. Posted to FOODWINE Digest 4 November 96 Date: Tue, 5 Nov 1996 00:17:07 -0500 From: Leslie Duncan <duncan@VIANET.ON.CA>
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