Bread: Bruschetta with Sun Dried Tomatoes and Capers

posted by Fred in CO 05-28-103 8:37 AM

Bruschetta with Sun Dried Tomatoes and Capers

4 sun-dried tomatoes (not packed in oil)
3 Roma tomatoes, peeled, seeded and finely diced
3 Tablespoons minced red onion
3 teaspoons capers, rinsed
3 garlic cloves, minced
2 teaspoons Balsamic Vinegar
1 Tablespoon chopped fresh basil
1 Tablespoon chopped fresh oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon salt (plus or minus, to taste)
1 loaf Italian bread, cut into 24 slices
Fresh grated Parmesan cheese

Cut the sun-dried tomatoes into small pieces with kitchen shears. Reconstitute the sun-dried tomatoes by placing them in a small bowl and pouring about a cup of boiling water over them. Let the tomatoes rest in the hot water until it cools, then drain.

Combine all ingredients except bread slices and Parmesan cheese. Cover and set aside at room temperature for one hour.

Toast bread slices in 350 oven until lightly browned - about 15 minutes. Allow to cool. Top slices with tomato mixture. Sprinkle with fresh grated Parmesan cheese and serve.

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