Brushcetta with Sun-Dried Tomatoes & Capers

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Title: Brushcetta with Sun-Dried Tomatoes & Capers
Categories: Ornish, Appetizers, Vegan, Vegetarian
Yield: 24 Slices

4 Sun-dried tomatoes (NOT
-packed in oil)
3 Ripe tomatoes, peeled,seeded
-and finely choppeed
3 tb Minced red onion
3 ts Capers, rinsed
3 Garlic cloves, minced
2 ts Balsamic vinegar
1 tb Chopped fresh basil
1 tb Chopped fresh oregano
1 ts Freshly ground black pepper
1/2 ts Sea salt to taste
1 12" loaf italian bread, cut
-into 24 slices
Grated nonfat Parmesan or
-Romano cheese (optional)

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
inthe 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.

*Note* The robust flavors in this intense, concentrated sprad are redolent
of the Mediterranean. Try it also on vegetable sandwiches or add it to
pasta.

Serving size: 1 slice with 1 tablespoon spread
92 calories
0.3 gram fat 0 mg. cholesterol 239.1 mg. sodium without added salt

From "Eat More, Weigh Less," by Dean Ornish, MD Typed for you by Hilde Mott

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