---------- 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, finely chopped
      3 tb Fed onion; minced
      3 ts Capers; rinsed
      3 cl Garlic; minced
      2 ts Balsamic vinegar
      1 tb Fresh basil; chopped
      1 tb Fresh oregano; chopped
      1 ts Black pepper;
           - freshly ground
    1/2 ts Sea salt; to taste
     24 sl Italian bread loaf (12")
           Nonfat Parmesan or
           - Romano cheese; grated
           - (optional)
 
  Preheat the oven to 350°F.
  
  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 spread are
  redolent of the Mediterranean. Try it also on vegetable sandwiches
  or add it to pasta.
  
  Recipe by Eat More, Weigh Less by Dean Ornish, MD

  Typed by: Hilde Mott
 
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