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

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