Brushcetta with sun-dried tomatoes and capers
Tomatoes Capers Appetizers Vegan Vegetarian
Last updated 6/12/2012 1:11:08 AM. Recipe ID 38562. Report a problem with this recipe.
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
0.3 gram fat 0 mg. cholesterol 239.1 mg. sodium without added
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