Bread Provencale

Recipe Ingredients

375		Sausage mince
3 tablespoons	45ml	Olive oil
1		French bread - sticks
1		Italian tomatoes - peeled, drained,
		Chopped coarsely
1/2 cup	31g / 1.1oz	Thinly sliced spring onions
2/3 cup	97g / 3.4oz	Pitted green olives - finely chopped
2/3 cup	97g / 3.4oz	Pitted black olives - finely chopped
2 tablespoons	30ml	Capers
2 tablespoons	30ml	Fresh basil - finely chopped
1/2 teaspoon	2.5ml	Dried ground thyme
1/2 teaspoon	2.5ml	Crushed garlic
1/2 teaspoon	2.5ml	Black pepper
		Salt to taste

Recipe Instructions

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.

Source:
Ontario Egg Producers' Marketing Board

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