Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Waldine Van Geffen VGHC42A
12 Sun-dried tomato halves;
-dry pack
1/4 c Boiling water
2 tb Balsamic or red wine vinegar
1 md Tomato; peel, seed, chop
1/4 c Red onion; finely chop
4 Pitted ripe olives; minced
1 tb Olive oil
1 1/2 ts Parsley; snipped
1 cl Garlic; minced
1/2 ts Capers; drain, chop
Cracked black pepper
8 oz Loaf baguette-style French
-bread
Parmesan or Mozzarella;shred
Fresh thyme sprigs; optional

Combine dried tomatoes, water and vinegar. Let stand for 15 to 20
minutes to soften tomatoes. Drain. Discard liquid. Cut dried tomatoes
into thin strips; return to bowl. Stir in ripe tomato, onion, olives,
oil, parsley, garlic and capers. Season with pepper. Bias-slice bread
into 24 pieces, about 1/2" thick. Place bread slices on a baking
sheet. Bake in a 350~ oven for 3 to 5 minutes or till light brown.
Turn bread over; bake for 3 to 5 minutes more or till light brown.
Spoon tomato mixture onto toasted bread and serve immediately. Or, if
desired, sprinkle added Paremsan cheese or mozzarella over tomato
mixture; return to oven for 3 to 5 minutes more or till cheese is
melted. Garnish with fresh thyme sprigs, if desired. Serve
immediately. (wrv)

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