Tweet
1 (4.5-ounce) can recipe ready diced tomatoes, 1/3 cup juice reserved
1 (2.25-ounce) can sliced ripe olives, drained
2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 tablespoon balsalmic vinegar, (red wine vinegar may be used instead)
2 cloves garlic, finely chopped
2 teaspoons capers
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
1 baguette, sliced and toasted
Combine tomatoes and reserved juice, olives, oil, tomato paste, vinegar, garlic, capers, salt and crushed red pepper in medium bowl. Cover; refrigerate for at least 3 hours. SERVE tomato mixture on toasted baguette slices.
Makes 24 appetizer servings.
1 (2.25-ounce) can sliced ripe olives, drained
2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 tablespoon balsalmic vinegar, (red wine vinegar may be used instead)
2 cloves garlic, finely chopped
2 teaspoons capers
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
1 baguette, sliced and toasted
Combine tomatoes and reserved juice, olives, oil, tomato paste, vinegar, garlic, capers, salt and crushed red pepper in medium bowl. Cover; refrigerate for at least 3 hours. SERVE tomato mixture on toasted baguette slices.
Makes 24 appetizer servings.
Comment