Mediterranean Stuffed Bread
Ingredients
1 large baguette (about 1 pound)
4 medium tomatoes, peeled and chopped
4 scallions white part and 1 inch green, finely chopped
1 green bell pepper (about 6 oz.), seeded and chopped
1 Tbsp. drained capers (optional)
2 Tbsp. finely chopped, fresh flat leaf parsley
1 Tbsp. chopped fresh mint, or 1 tsp. crushed dried mint
1 tsp. fresh thyme leaves, or 1/4 tsp. crushed dried thyme
1 tsp. Dijon mustard
1 Tbsp. olive oil
1 clove garlic, minced
freshly ground pepper, to taste
1 lemon, juice of
Cooking Instructions
Cut the baguette in half lengthwise and scoop out part of the bread to create a shell. Break the insides into small pieces. Combine with tomatoes, scallions, green pepper, and capers. In a small bowl, whisk together parsley, mint, thyme, pepper, lemon juice, mustard, olive oil, and garlic. Pour over vegetable mixture; toss. Spoon the mixture into bottom half of bread, packing down firmly. Top with other bread half. Press bread halves together; wrap tightly in plastic wrap or aluminum foil. Chill for several hours or overnight. To serve, slice into equal portions for a sandwich or into equal portions for hors d’oeuvres.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)