Recipe - Brushetta

1 Baguette (long; skinny
french loaf)
2 pound Roma tomato (peel;seed),
small dice
1 Yellow bell pepper; small
minced
8 Cloves garlic; minced
3 Leaf fresh basil; chopped
small
1/8 teaspoon Dried thyme
3 Leaf sage; chopped small
2 teaspoon Cilantro; chopped small
One half cup Fresh parsley; minced
12 Kalamata olives pitted;
chopped small
2 tablespoon Capers; chopped
1 cup 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 23 per person if just used for a light
appetizer.
Recipe by: S.C.I. Jamie, Az.

Posted to recipeludigest Volume 01 Number 514 by CuisineArt
CuisineArt@aol.com on Jan 13, 1998