Free Recipe Bruschetta #3
Recipe Type: Free Appetizer Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 24
Ingredients for Bruschetta #3 Recipe
1 c Pitted black olives
2 ts Balsamic or red wine vinegar
1 ts Capers; drained
1 ts Olive oil
2 Cloves garlic; minced
1 c Red and/or yellow tomatoes;
-chopped
1/3 c Green onions; thinly sliced
1 tb Olive oil
1 ts Dried basil
1/8 ts Pepper
1 French bread loaf
2 tb Olive oil
1/2 c Parmesan cheese; grated
Bruschetta #3 Preparation
From: Laura Hunter <LHunter722@AOL.COM> Date: Mon, 12 Aug 1996 15:23:49 -0400 For the olive spread, combine the olives, vinegar, capers, 1 tsp. olive oil and garlic in a blender or food processor. Blend until a smooth paste forms. This may be made up to 2 days in advance; cover and chill. For tomato topping, combine tomatoes, green oinio, 1 T. olive oil, basil and pepper in a small bowl. May be prepared 2 days in advance; cover and chill. For toasts, cut bread into 1/2 thick slices. Brush both sides lightly with the remaining olive oil. Place on an ungreased cookie sheet and bake in 425 oven for 5 minutes or until lightly browned. Cool. May be covered and stored at room temperature for up to 24 hours. To assemble, spread each toast with a thin layer of olive paste. Top each with about 2 T. of tomato topping. Sprinkle with Parmesan cheese. Place on ungreased cookie sheet andn bake at 425 for 2 to 3 minutes or until cheese starts to melt and topping is heated through. Serve warm. Yield: about 24. EAT-L Digest 11 August 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, .
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