Recipe for Bruschetta with Sun-Dried Tomatoes and Capers 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
4 x Sun-dried tomatoes (not packed in oil)
3 x Ripe tomatoes, peeled, seeded, and diced
3 tbl Minced red onion
3 tsp Capers, rinsed
3 x Garlic cloves, minced
2 tsp Balsamic vinegar
1 tbl Fresh chopped basil
1 tbl Fresh chopped oregano
1 tsp Freshly ground black pepper
1/2 tsp Sea salt to taste
1 x 12-inch loaf Italian bread, cut into 24 slices
Instructions:
Instructions: Cost: $ -

Preparation Time: 15 minutes

Difficulty Level: 2 -

Servings: 24
Slices

1. Preheat oven to 350F.

2. Reconstitute the sun-dried tomatoes by placing them in a small bowl and pouring about 1 cup boiling water over them. Let the tomatoes rest in the hot water until it cools. Drain the tomatoes and chop them finely.

3. Combine all the ingredients, except the bread slices and the cheese, in a bowl and set aside for 1 hour at room temperature.

4. Toast the bread slices in the oven until lightly browned; cool slightly.

Top with the tomato mixture. Sprinkle the Romano or Parmesan cheese if desired. Serve warm or at room temperature.

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