Yield: 24 Servings
|1 cup||Pitted black olives|
|2 teaspoons||Balsamic or red wine vinegar|
|1 teaspoon||Capers; drained|
|1 teaspoon||Olive oil|
|2||Cloves garlic; minced|
|1 cup||Red and/or yellow tomatoes; chopped|
|⅓ cup||Green onions; thinly sliced|
|1 tablespoon||Olive oil|
|1 teaspoon||Dried basil|
|1||French bread loaf|
|2 tablespoons||Olive oil|
|½ cup||Parmesan cheese; grated|
From: Laura Hunter <LHunter722@...> Date: Mon, 12 Aug 1996 15:23:49 -0400 For the olive spread, combine the olives, vinegar, capers, 1 tsp. olive oil and garlic in a blender or food processor. Blend until a smooth paste forms. This may be made up to 2 days in advance; cover and chill. For tomato topping, combine tomatoes, green oinio, 1 T. olive oil, basil and pepper in a small bowl. May be prepared 2 days in advance; cover and chill.
For toasts, cut bread into ½" thick slices. Brush both sides lightly with the remaining olive oil. Place on an ungreased cookie sheet and bake in 425 oven for 5 minutes or until lightly browned. Cool. May be covered and stored at room temperature for up to 24 hours. To assemble, spread each toast with a thin layer of olive paste. Top each with about 2 T. of tomato topping. Sprinkle with Parmesan cheese. Place on ungreased cookie sheet andn bake at 425 for 2 to 3 minutes or until cheese starts to melt and topping is heated through. Serve warm. Yield: about 24.
EAT-L Digest 11 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .