Brushcetta With Sun Dried Tomatoes And Capers Recipe
- 4 x Sun-dry tomatoes (NOT packed in oil)
- 3 x Ripe tomatoes, peeled,seeded and finely choppeed
- 3 Tbsp. Chopped red onion
- 3 tsp Capers, rinsed
- 3 x Garlic cloves, chopped
- 2 tsp Balsamic vinegar
- 1 Tbsp. Minced fresh basil
- 1 Tbsp. Minced fresh oregano
- 1 tsp Freshly grnd black pepper
- 1/2 tsp Sea salt to taste
- 1 x 12" loaf italian bread, cut into 24 slices Grated nonfat Parmesan or possibly Romano cheese (optional)
- Preheat the oven to 350 degrees.
- Reconstitute the sun-dry tomatoes by placing them in a small bowl and pouring about 1 c. of boiling water over them.
- Let the tomatoes rest inthe warm water till it cools.
- Drain the tomatoes and chop them finely.
- Combine all ingredients, except the bread slices and the cheese, in a bowl and set aside for 1 hour at room temperature.
- Toast the bread slices in the oven till lightly brown; cold slightly.
- Top with the tomato mix.
- Sprinkle with Romano or possibly Parmesan cheese if you like.
- Serve hot or possibly at room temperature.
- *Note* The robust flavors in this intense, concentrated sprad are redolent of the Mediterranean.
- Try it also on vegetable sandwiches or possibly add in it to pasta.
- Serving size: 1 slice with 1 Tbsp.
- spread
tomatoes, tomatoes, red onion, capers, garlic, vinegar, fresh basil, fresh oregano, freshly grnd black pepper, salt, italian bread
Taken from cookeatshare.com/recipes/brushcetta-with-sun-dried-tomatoes-and-capers-94284 (may not work)