Bread provencale

Yield: 10 Servings

Measure Ingredient
375 grams Sausage mince
3 tablespoons Olive oil
2 xes 25 cm long French bread sticks
\N \N 425 g can Italian Tomatoes, peeled, drained, and chopped coarsely
½ cup Thinly sliced spring onions
⅔ cup Pitted green olives, finely chopped
⅔ cup Pitted black olives, finely chopped
2 tablespoons Capers
2 tablespoons Fresh basil, finely chopped
½ teaspoon Dried ground thyme
½ teaspoon Crushed garlic
½ teaspoon Black pepper
\N \N Salt to taste

Saute broken up sausage mince in olive oil until well browned, and set aside. Cut ends off bread sticks and, using a long thin knife, hollow out center. Place ends of bread sticks and bread from center in food processor and process to make breadcrumbs. Mix with tomatoes, onions, olives, capers, herbs, seasonings and undrained sausage mince; stuff the hollowed-out bread sticks, Wrap tightly in foil and chill for 8 hours. Cut in 5 cm slices to serve.

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