Bruschetta #3

Yield: 24 Servings

Measure Ingredient
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
⅛ teaspoon Pepper
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, .

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