---------- Recipe via Meal-Master (tm) v8.05
 
      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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