Bruschetta With Sun Dried Tomatoes And Capers Recipe

• 4 x Sun-dry tomatoes (not packed in oil)
• 3 x Ripe tomatoes, peeled, seeded, and diced
• 3 Tbsp. Chopped red onion
• 3 tsp Capers, rinsed
• 3 x Garlic cloves, chopped
• 2 tsp Balsamic vinegar
• 1 Tbsp. Fresh minced basil
• 1 Tbsp. Fresh minced oregano
• 1 tsp Freshly grnd black pepper
• 1/2 tsp Sea salt to taste
• 1 x 12-inch loaf Italian bread, cut into 24 slices Grated low-fat Parmesan or possibly Romano cheese (optional)

1. Cost: $ -
2. Preparation Time: 15 min
3. Difficulty Level: 2 -
4. Servings: 24Slices
5. 1.
6. Preheat oven to 350F.
7. 2.
8. Reconstitute the sun-dry tomatoes by placing them in a small bowl and pouring about 1 c. boiling water over them.
9. Let the tomatoes rest in the warm water till it cools.
10. Drain the tomatoes and chop them finely.
11. 3.
12. Combine all the ingredients, except the bread slices and the cheese, in a bowl and set aside for 1 hour at room temperature.
13. 4.
14. Toast the bread slices in the oven till lightly browned; cold slightly.
15. Top with the tomato mix.
16. Sprinkle the Romano or possibly Parmesan cheese if you like.
17. Serve hot or possibly at room temperature.

tomatoes, tomatoes, red onion, capers, garlic, vinegar, basil, oregano, freshly grnd black pepper, salt, italian bread

Taken from cookeatshare.com/recipes/bruschetta-with-sun-dried-tomatoes-and-capers-94269 (may not work)