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)

1. Preheat the oven to 350 degrees.
2. Reconstitute the sun-dry tomatoes by placing them in a small bowl and pouring about 1 c. of boiling water over them.
3. Let the tomatoes rest inthe warm water till it cools.
4. Drain the tomatoes and chop them finely.
5. Combine all ingredients, except the bread slices and the cheese, in a bowl and set aside for 1 hour at room temperature.
6. Toast the bread slices in the oven till lightly brown; cold slightly.
7. Top with the tomato mix.
8. Sprinkle with Romano or possibly Parmesan cheese if you like.
9. Serve hot or possibly at room temperature.
10. *Note* The robust flavors in this intense, concentrated sprad are redolent of the Mediterranean.
11. Try it also on vegetable sandwiches or possibly add in it to pasta.
12. Serving size: 1 slice with 1 Tbsp.
13. 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)