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

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