Tomato-Caper Bruschetta

recipe
Notes: Up to 2 days ahead, make tomato mixture, cover, and chill; bring to room temperature before serving. Up to 1 day ahead, make toast and, when cool, seal airtight and hold at room temperature.

Yield:

Makes 24 pieces; 8 servings

Recipe from

Sunset

Nutritional Information

Calories 34
Caloriesfromfat 7.9 %
Protein 1.3 g
Fat 0.3 g
Satfat 0.1 g
Carbohydrate 6.6 g
Fiber 0.7 g
Sodium 76 mg
Cholesterol 0.0 mg

Ingredients

1 cup (about 2 oz.) firmly packed dried tomato slices
1 baguette (1/2 lb.)
1 green onion (including green top), ends trimmed, and coarsely chopped
1 clove garlic
1 tablespoon drained capers
1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano
1 1/2 tablespoons lemon juice
1 tablespoon balsamic vinegar
Salt

Preparation

1. In a small bowl, combine tomatoes with 1 cup boiling water; let stand until soft and pliable, about 15 minutes. Drain tomatoes.

2. Meanwhile, cut baguette diagonally into 24 slices. Arrange on a 12- by 15-inch baking sheet. Broil 4 to 6 inches from heat until toasted on each side, about 2 minutes total.

3. In a food processor, finely mince tomatoes, onion, garlic, capers, and oregano with lemon juice and balsamic vinegar. (Or with a knife, mince tomatoes, onion, garlic, capers, and oregano, then add lemon juice and vinegar.) Add salt to taste.

4. Spoon tomato mixture into a small bowl and accompany with toast. Spread tomato mixture onto toast to eat.

Nutritional analysis per piece.

Note:

November 1997
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