|Recipe Name:||Bruschetta #3||Submitted by:||Administrator|
|Number of Servings:||24|
1 Cup(s) Pitted black olives
2 Teaspoon(s) Balsamic or red wine vinegar
1 Teaspoon(s) Capers, drained
1 Teaspoon(s) Olive oil
2 Cloves garlic, minced
1 Cup(s) Red and/or yellow tomatoes
1/3 Cup(s) Green onions, thinly sliced
1 Teaspoon(s) Dried basil
1/8 Teaspoon(s) Pepper
1 French bread loaf
1/2 Cup(s) Parmesan cheese, grated
From: Laura Hunter <LHunter722@AOL.COM>Date: Mon, 12 Aug 1996
15:23:49 -0400 For the olive spread, combinethe olives, vinegar,
capers, 1 tsp. olive oil and garlic in a blender orfood processor.
Blend until a smooth paste forms. This may be made upto 2 days in
advance; cover and chill. For tomato topping, combinetomatoes, 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, cutbread into 1/2"
thick slices. Brush both sides lightly with theremaining olive oil.
Place on an ungreased cookie sheet and bake in 425oven for 5 minutes or
until lightly browned. Cool. May be covered andstored at room
temperature for up to 24 hours. To assemble, spread eachtoast with a
thin layer of olive paste. Top each with about 2 T. oftomato topping.
Sprinkle with Parmesan cheese. Place on ungreased cookiesheet andn bake
at 425 for 2 to 3 minutes or until cheese starts to meltand topping is
heated through. Serve warm. Yield: about 24.EAT-L Digest 11 August
96From the EAT-L recipe list. Downloaded from Glen's MM Recipe
Nutrition (calculated from recipe ingredients)
Calories From Fat: 28
Total Fat: 3.1g