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LOCATION: Recipes >> Sandwiches >> Tomato Caper Spread 01

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Sun-Dried Tomato and Caper Spread

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.

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