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1 c boiling water
10 dried tomatoes
1 t drained capers
juice of one fresh lemon or lime
1 t olive oil (or more if you prefer)
1/2 t salt (or more to taste)
pepper to taste
loaf of french baguette bread, sliced 3/4-1" thick and toasted under
broiler, or in toaster oven
Soak dried tomatoes for 30 minutes (or until soft) in boiling water. Drain and reserve soaking water. Combine rest of ingredients in a food processor or osterizer. Add the soaking water as you process really well until the mixture is the right consistency to drizzle and the sun-dried tomatoes are really broken up well.
Arrange rounds of toasted baguettes on a platter and drizzle the tomato mixture over the tops. Serve as hors'd'ouvres or side dish.
Alternative: I double the above and process to a spreadable (slightly thicker) consistency, and then refrigerate for up to 2 weeks. Keep in mind that the mixture will thicken slightly when refrigerated. I buy the large wide loaf of French Country Bread from Trader Joe's, slice off a sandwich-sized piece (or the sliced sourdough loaves) and toast it in the toaster. Then I spread the tomato mixture on the toast just like you would spread jam, and eat it like an open-faced sandwich.
10 dried tomatoes
1 t drained capers
juice of one fresh lemon or lime
1 t olive oil (or more if you prefer)
1/2 t salt (or more to taste)
pepper to taste
loaf of french baguette bread, sliced 3/4-1" thick and toasted under
broiler, or in toaster oven
Soak dried tomatoes for 30 minutes (or until soft) in boiling water. Drain and reserve soaking water. Combine rest of ingredients in a food processor or osterizer. Add the soaking water as you process really well until the mixture is the right consistency to drizzle and the sun-dried tomatoes are really broken up well.
Arrange rounds of toasted baguettes on a platter and drizzle the tomato mixture over the tops. Serve as hors'd'ouvres or side dish.
Alternative: I double the above and process to a spreadable (slightly thicker) consistency, and then refrigerate for up to 2 weeks. Keep in mind that the mixture will thicken slightly when refrigerated. I buy the large wide loaf of French Country Bread from Trader Joe's, slice off a sandwich-sized piece (or the sliced sourdough loaves) and toast it in the toaster. Then I spread the tomato mixture on the toast just like you would spread jam, and eat it like an open-faced sandwich.
