Recipe For The Month Of November

2 tablespoons olive oil

1 cup black olives

2 teaspoons red wine vinegar

1 teaspoon drained capers

1 teaspoon olive oil

2 cloves of garlic, chopped

1 cup chopped red or yellow tomatoes

2 tablespoons finely chopped green onions

1 tablespoon olive oil

1 teaspoon dried basil or 1 tablespoon chopped fresh basil

1 teaspoon parsley flakes or 1 tablespoon fresh chopped parsley

Freshly ground pepper

1/2 cup grated fresh Parmesan cheese

Prepare bread mix following J. B. Dough package instructions. Set your machine on the dough mode or on the manual setting.

Remove dough from bread machine. Shape dough into 2 baguettes. Place on greased baking sheet or in double baguette pan. Let rise in warm place for 1 hour. Bake at 350 degrees for 25 to 30 minutes or until brown.

Remove to wire rack to cool. Cut loaves into 1/2-inch slices. Brush on both sides with 2 tablespoons olive oil. Place on un-greased baking sheet. Bake at 425 degrees for 5 minutes or until light brown on both sides, turning once. Cool.

Puree olives, wine vinegar, capers, 1 teaspoon olive oil and garlic in food processor. Combine tomatoes, green onions, 1 tablespoon olive oil, basil, parsley and pepper in bowl. Spread bread slices with thin layer of olive mixture. Top with 2 tablespoons tomato mixture; sprinkle with Parmesan cheese. Place on baking sheet. Bake for 2 to 3 minutes or just until cheese melts. Serve warm.

Makes 24 servings