| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Appetizer |
24 |
Servings |
INGREDIENTS
| 1 |
c |
Sun-dried tomatoes; (1-3/4 ounces) packed without oil |
| 1 |
ts |
Dried whole rosemary; crushed |
| 1 |
tb |
Olive oil |
| 24 |
sl |
French bread baguette; 1/2-inch-thick |
| 1/2 |
ts |
Onion powder |
| 1/2 |
c |
Crumbled Feta cheese |
| 1 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
Date: Thu, 14 Mar 96 08:54:04 EST
From: "Shari L. Clayton" <Shari_L._Clayton@dsmllp.com>
Recipe By: Cooking Light YEAR: 1994 ISSUE: Jul/Aug PAGE: 108
Place tomatoes and rosemary in a 1-quart casserole; add water to cover.
Cover with casserole lid, and microwave at HIGH 5 to 7 minutes or until
water boils. Let stand, covered, 10 minutes. Drain well.
Position knife blade in food processor bowl; add tomatoes and rosemary, and
process 10 seconds or until chunky. Brush oil evenly on bread slices;
sprinkle with onion powder. Spread tomato mixture evenly over bread slices;
top each slice with about 1 teaspoon feta cheese. Place on a baking sheet;
bake at 350 degrees for 5 minutes. Sprinkle with parsley. Serve
immediately. Yield: 2 dozen appetizers (serving size: 1 appetizer).
MC-RECIPE@MASTERCOOK.COM
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