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Tomato Tomato


Thursday, January 01, 2004
Appetizers-Side Dish
6 slices Saint Louis Bread Co. tomato-basil bread
4 large, ripe tomatoes
1/2 red onion, chopped
1/4 cup chopped, fresh basil
1 large garlic clove, minced
2.25 oz. can sliced ripe olives
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 cup olive oil
2 tablespoons lemon juice
one package fresh mozzarella cheese, coarsely chopped
Grated parmesan cheese
Preheat oven to 350 degrees. Cube or coarsely tear bread and place on baking sheet. Toast in oven, stirring occasionally, until thoroughly dry but not browned,about 12-15 minutes. Allow to cool while preparing tomato mixture.
Chop tomatoes, onion and basil. Mix in large bowl with olives, garlic, salt, pepper, olive oil and lemon juice. Add mozzarella cheese and 2/3 of bread cubes and stir to moisten. Allow to marinate at room temperature for at least one hour. Just before serving, stir in remaining bread cubes and sprinkle with grated parmesan cheese.
Nutrition Facts:
Kate Kline, Bread Arts Winner
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