Bruschetta with sun-dried tomatoes and capers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Sun-dried tomatoes (not packed in oil) | |
| 3 | Ripe tomatoes; peeled, seeded, and diced | |
| 3 | tablespoons | Minced red onion |
| 3 | teaspoons | Capers; rinsed |
| 3 | Garlic cloves; minced | |
| 2 | teaspoons | Balsamic vinegar |
| 1 | tablespoon | Fresh chopped basil |
| 1 | tablespoon | Fresh chopped oregano |
| 1 | teaspoon | Freshly ground black pepper |
| ½ | teaspoon | Sea salt to taste |
| 1 | 12-inch loaf Italian bread; cut into 24 slices | |
| Grated low-fat Parmesan or Romano cheese (optional) | ||
Directions
Cost: $ - Preparation Time: 15 minutes Difficulty Level: 2 - Servings: 24 Slices
1. Preheat oven to 350F.
2. Reconstitute the sun-dried tomatoes by placing them in a small bowl and pouring about 1 cup boiling water over them. Let the tomatoes rest in the hot water until it cools. Drain the tomatoes and chop them finely.
3. Combine all the ingredients, except the bread slices and the cheese, in a bowl and set aside for 1 hour at room temperature.
4. Toast the bread slices in the oven until lightly browned; cool slightly.
Top with the tomato mixture. Sprinkle the Romano or Parmesan cheese if desired. Serve warm or at room temperature.
NUTRITIONAL INFORMATION per slice: 92 Calories; >1g Fat; 0 Cholesterol; 239mg Sodium Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Jul 25, 1997