Vegetables - Brushcetta

Yields 24 Slices.
Made with Sun-Dried Tomatoes & Capers.
Use as an Appetizer.

Ingredients

4 Sun-dried tomatoes (NOT packed in oil)
1 cup boiling water
3 ripe Tomatoes, peeled, seeded and finely chopped
3 Tablespoons minced red Onion
3 teaspoons Capers, rinsed
3 Tablespoons Minced Garlic
2 teaspoons Balsamic Vinegar
1 Tablespoon chopped Basil
1 Tablespoon chopped Oregano
1 teaspoon cracked Black Pepper
1/2 teaspoon Sea salt to taste
1 - 12" loaf italian bread, cut into 24 slices
Grated Parmesan or Romano cheese (optional)

Directions

Preheat the oven to 350 degrees. Reconstitute the sun-dried tomatoes by placing them in a small bowl and pouring about 1 cup of boiling water over them. Let the tomatoes rest in the hot water until it cools. Drain the tomatoes and chop them finely. Combine all ingredients, except the bread slices and the cheese, in a bowl and set aside for 1 hour at room temperature. Toast the bread slices in the oven until lightly brown. Cool slightly. Top with the tomato mixture. Sprinkle with Romano or Parmesan cheese if desired. Serve warm or at room temperature.

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