Caesar Salsa Baguette Slices Recipe

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Caesar Salsa Baguette Slices Recipe
Caesar Salsa Baguette Slices Recipe photo by Taste of Home
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Caesar Salsa Baguette Slices Recipe

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5 2
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“I love throwing themed get-togethers. This appetizer was the hit of 'Mediterranean Night.' The fresh garden flavors in the tomatoey salsa are outstanding with a crusty, chewy baguette.“ —Jodie Gharbi, San Antonio, Texas
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cups chopped seeded tomatoes
  • 3 tablespoons minced fresh chervil or 1 tablespoon dried chervil
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon capers, drained
  • 1/2 teaspoon hot pepper sauce
  • 2 tablespoons plus 1-1/2 teaspoons olive oil
  • 4-1/2 teaspoons lemon juice
  • 2-1/2 teaspoons red wine vinegar
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon anchovy paste
  • 1/8 teaspoon grated lemon peel
  • 1 loaf (10-1/2 ounces) French bread baguette, cut into 1/2-inch slices and toasted

Directions

In a small bowl, combine the tomatoes, chervil, cilantro, parsley, capers and hot pepper sauce.
In another bowl, whisk the oil, lemon juice, vinegar, shallot, garlic, anchovy paste and lemon peel. Drizzle over tomato mixture; toss to coat. Serve with toasted baguette slices. Yield: 32 appetizers.
Originally published as Caesar Salsa Baguette Slices in Country Woman August/September 2008, p29

Nutritional Facts

1 piece: 53 calories, 2g fat (0 saturated fat), 0 cholesterol, 70mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 2 cups chopped seeded tomatoes
  • 3 tablespoons minced fresh chervil or 1 tablespoon dried chervil
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon capers, drained
  • 1/2 teaspoon hot pepper sauce
  • 2 tablespoons plus 1-1/2 teaspoons olive oil
  • 4-1/2 teaspoons lemon juice
  • 2-1/2 teaspoons red wine vinegar
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon anchovy paste
  • 1/8 teaspoon grated lemon peel
  • 1 loaf (10-1/2 ounces) French bread baguette, cut into 1/2-inch slices and toasted
  1. In a small bowl, combine the tomatoes, chervil, cilantro, parsley, capers and hot pepper sauce.
  2. In another bowl, whisk the oil, lemon juice, vinegar, shallot, garlic, anchovy paste and lemon peel. Drizzle over tomato mixture; toss to coat. Serve with toasted baguette slices. Yield: 32 appetizers.
Originally published as Caesar Salsa Baguette Slices in Country Woman August/September 2008, p29

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