---------- 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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