Brushetta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Baguette (long; skinny french loaf) | |
| 2 | pounds | Roma tomato (peel;seed), small dice |
| 1 | Yellow bell pepper; small diced | |
| 8 | Cloves garlic; minced | |
| 3 | Leaf fresh basil; chopped small | |
| ⅛ | teaspoon | Dried thyme |
| 3 | Leaf sage; chopped small | |
| 2 | teaspoons | Cilantro; chopped small |
| ½ | cup | Fresh parsley; minced |
| 12 | Kalamata olives pitted; chopped small | |
| 2 | tablespoons | Capers; chopped |
| 1 | cup | Olive oil |
| To Taste kosher salt | ||
| To Taste black Pepper | ||
Directions
1. slice bread thin (¼") brush bread rounds with olive oil and toast in oven at 350* turning once.
2. Combine all ingredients in a bowl and let stand at room temp for 1 hour.
Spoon on to a toasted bread round and serve...
NOTES : YIELDS: 30 each, figure 2-3 per person if just used for a light appetizer.
Recipe by: S.C.I. - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 514 by CuisineArt <CuisineArt@...> on Jan 13, 1998