Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    sun-dried tomato halves -- dry pack
     1/4           cup  boiling water
  2        tablespoons  balsamic or red wine vinegar
  1             medium  tomato peel -- seed & chop
     1/4           cup  red onion -- finely chop
  4                     pitted ripe olives -- minced
  1         tablespoon  olive oil
  1 1/2      teaspoons  parsley -- snipped
  1              clove  garlic -- minced
     1/2      teaspoon  capers -- drain, chop
                        cracked black pepper
  8             ounces  loaf baguette-style french bread
                        parmesan or mozzarella -- shredded
                        fresh thyme sprigs -- optional

Preparation:

Combine dried tomatoes, water and vinegar. Let stand for 15 to 20 minutes to soften tomatoes. Drain. Discard liquid. Cut dried tomatoes into thin strips; return to bowl. Stir in ripe tomato, onion, olives, oil, parsley, garlic and capers. Season with pepper. Bias-slice bread into 24 pieces, about 1/2" thick. Place bread slices on a baking sheet. Bake in a 350 oven for 3 to 5 minutes or till light brown. Turn bread over; bake for 3 to 5 minutes more or till light brown. Spoon tomato mixture onto toasted bread and serve immediately. Or, if desired, sprinkle added Paremsan cheese or mozzarella over tomato mixture; return to oven for 3 to 5 minutes more or till cheese is melted. Garnish with fresh thyme sprigs, if desired. Serve immediately. (wrv)

Nutritional Information:

11 Calories (kcal); 1g Total Fat; (53% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 39mg Sodium