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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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