Ingredients
- 12 sun tomato (dried halves)
- 8 loaf baguette-style french
- 4 pitted ripe olives
- 1 tomato
- 60 ml boiling water
- 32 gr balsamic
- 30 gr onion (red)
- 16 ml olive oil
- 1 gr parsley
- 1 gr capers
- some garlic
-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 cm thick. Place bread slices on a baking sheet. Bake in a 180ºC 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)
