Ingredients Jump to Instructions ↓

  1. 42A 12 Sun-dried tomato halves; -dry pack

  2. 1/4 c Boiling water

  3. 2 tb Balsamic or red wine vinegar

  4. 1 md Tomato; peel, seed, chop

  5. 1/4 c Red onion; finely chop

  6. 4 Pitted ripe olives; minced

  7. 1 tb Olive oil

  8. 1 1/2 ts Parsley; snipped

  9. 1 cl Garlic; minced

  10. 1/2 ts Capers; drain, chop Cracked black pepper

  11. 8 oz Loaf baguette-style French -

Instructions Jump to Ingredients ↑

  1. -bread Parmesan or Mozzarella;shred Fresh thyme sprigs; optional Combine dried tomatoes, water and vinegar. Let stand for 15 to 20 minutes to soften tomatoes. Drain. Discard liquid. Cut dried tomatoes into thin strips; return to bowl. Stir in ripe tomato, onion, olives, oil, parsley, garlic and capers. Season with pepper. Bias-slice bread into 24 pieces, about 1/2" thick. Place bread slices on a baking sheet. Bake in a 350~ oven for 3 to 5 minutes or till light brown. Turn bread over; bake for 3 to 5 minutes more or till light brown. Spoon tomato mixture onto toasted bread and serve immediately. Or, if desired, sprinkle added Paremsan cheese or mozzarella over tomato mixture; return to oven for 3 to 5 minutes more or till cheese is melted. Garnish with fresh thyme sprigs, if desired. Serve immediately. (wrv)


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