Title: Brushcetta with sun-dried tomatoes and capers
 Categories: Ornish, Appetizers, Vegan, Vegetarian
      Yield: 24 Slices
 
      4    Sun-dried tomatoes (NOT
           -packed in oil)
      3    Ripe tomatoes, peeled,seeded
           -and finely choppeed
      3 tb Minced red onion
      3 ts Capers, rinsed
      3    Garlic cloves, minced
      2 ts Balsamic vinegar
      1 tb Chopped fresh basil
      1 tb Chopped fresh oregano
      1 ts Freshly ground black pepper
    1/2 ts Sea salt to taste
      1    12" loaf italian bread, cut
           -into 24 slices
           Grated nonfat Parmesan or
           -Romano cheese (optional)
 
  Preheat the oven to 350 degrees.
  
  Reconstitute the sun-dried tomatoes by placing them in a small bowl
  and pouring about 1 cup of boiling water over them.  Let the tomatoes
  rest inthe hot water until it cools.  Drain the tomatoes and chop
  them finely. Combine all ingredients, except the bread slices and the
  cheese, in a bowl and set aside for 1 hour at room temperature.
  
  Toast the bread slices in the oven until lightly brown; cool
  slightly. Top with the tomato mixture.  Sprinkle with Romano or
  Parmesan cheese if desired.  Serve warm or at room temperature.
  
  *Note*  The robust flavors in this intense, concentrated sprad are
  redolent of the Mediterranean.  Try it also on vegetable sandwiches
  or add it to pasta.
  
  Serving size:  1 slice with 1 tablespoon spread
       92    calories
      0.3    gram fat 0 mg. cholesterol 239.1 mg. sodium without added
  salt