sundried tomatoes – not packed in oil
multi-grain baguette, cut into 20 (¼ -inch) thick slices
ounces grape tomatoes, chopped
kalamata olives, pitted and finely chopped
teaspoons cider vinegar
teaspoons dried basil
teaspoon extra-virgin olive oil
teaspoon salt (optional)
clove garlic, halved crosswise
oven to 350 degrees. Place sundried tomatoes, in small bowl; cover with
boiling water. Let stand 10 minutes. Drain; chop tomatoes.
bread slices on large baking sheet. Bake 10 minutes or until edges are golden
brown. Cool on wire rack.
combine sundried tomatoes, grape tomatoes, olive, vinegar, basil, oil and salt
in medium bowl; stir well.
bread slices with garlic. Top each bread slice with 1 tablespoon tomato
mixture. Makes 20 servings.