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Title: Brushetta Categories: Appetizers Yield: 1 Servings 1 Baguette (long; skinny -french loaf) 2 lb Roma tomato (peel;seed), -small dice 1 Yellow bell pepper; small -diced 8 Cloves garlic; minced 3 Leaf fresh basil; chopped -small 1/8 ts Dried thyme 3 Leaf sage; chopped small 2 ts Cilantro; chopped small 1/2 c Fresh parsley; minced 12 Kalamata olives pitted; -chopped small 2 tb Capers; chopped 1 c Olive oil To Taste kosher salt To Taste black Pepper 1. slice bread thin (1/4") 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 |