-Waldine Van Geffen VGHC42A 12 Sun-dried tomato halves;
-dry pack 1/4 c Boiling water
2 tb Balsamic or red wine vinegar
1 md Tomato; peel, seed, chop
1/4 c Red onion; finely chop
4 Pitted ripe olives; minced
1 tb Olive oil
1 1/2 ts Parsley; snipped
1 cl Garlic; minced
1/2 ts Capers; drain, chop
Cracked black pepper 8 oz Loaf baguette-style French
-bread Parmesan or Mozzarella;shred Fresh thyme sprigs; optional Combine dried tomatoes, water and vinegar. Let stand for 15 to 20 minutes to soften tomatoes. Drain. Discard liquid. Cut dried tomatoes into thin strips; return to bowl. Stir in ripe tomato, onion, olives, oil, parsley, garlic and capers. Season with pepper. Bias-slice bread into 24 pieces, about 1/2″ thick. Place bread slices on a baking sheet. Bake in a 350~ oven for 3 to 5 minutes or till light brown. Turn bread over; bake for 3 to 5 minutes more or till light brown. Spoon tomato mixture onto toasted bread and serve immediately. Or, if desired, sprinkle added Paremsan cheese or mozzarella over tomato mixture; return to oven for 3 to 5 minutes more or till cheese is melted. Garnish with fresh thyme sprigs, if desired. Serve immediately. (wrv)