Bread Provencale

Title:
Bread Provencale

Yield:
10 Servings

Categories:
Mediterranean,
Sandwiches




Ingredients:





   375 g  Sausage mince


     3 tb Olive oil


     2 x  25 cm long French bread


          -sticks


          425 g can Italian Tomatoes,


          -peeled, drained,


          -and chopped coarsely


   1/2 c  Thinly sliced spring onions


   2/3 c  Pitted green olives,


          -finely chopped


   2/3 c  Pitted black olives,


          -finely chopped


     2 tb Capers


     2 tb Fresh basil,


          -finely chopped


   1/2 ts Dried ground thyme


   1/2 ts Crushed garlic


   1/2 ts Black pepper


          Salt to taste






 Saute broken up sausage mince in olive oil until well browned, and set


 aside. Cut ends off bread sticks and, using a long thin knife, hollow out


 center. Place ends of bread sticks and bread from center in food processor


 and process to make breadcrumbs. Mix with tomatoes, onions, olives, capers,


 herbs, seasonings and undrained sausage mince; stuff the hollowed-out bread


 sticks, Wrap tightly in foil and chill for 8 hours. Cut in 5 cm slices to


 serve.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini