Ingredients

• 80g (1/2 cup) pine nuts
• 4 ripe medium (about 720g) tomatoes, deseeded, finely diced
• 200g pitted kalamata olives, finely diced
• 200g stuffed green olives, finely diced
• 1 150g jar capers, drained, chopped
• 1/2 cup loosely packed roughly chopped fresh continental parsley
• 1 small fresh red birdseye chilli, deseeded, finely chopped
• Salt & freshly ground black pepper

• baguette toast

• 3 16cm baguettes (French sticks)
• 2 tbs extra virgin olive oil
• Freshly ground black pepper

Description

Tomato, Olive & Caper Salsa With Baguette Toast Recipe - Preheat Oven To 160°C. Place Pine Nuts In A Non-stick Frying Pan Over Medium Heat And Cook, Stirring, For 4 Minutes Or Until Golden. Set Aside Until Required. To Make...

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