Pan Bagna("Moist Bread") - cooking recipe

Ingredients

16-inch French loaf (uncut)
1/4 c. lemon juice
1 Tbsp. olive oil
2 scallions, thinly sliced (including tops)
2 Tbsp. chopped black olives
1 1/2 Tbsp. drained capers
1/4 tsp. dry thyme (1 tsp. fresh)
1 clove garlic, minced
1 large tomato, cored and chopped
1 red bell pepper, cored, seeded and chopped (can substitute green pepper)

Preparation

Cut French bread lengthwise; scoop out center, leaving 1/2-inch shell.
Using food processor, process bread crumbs to finely chop; set aside.
Whisk together lemon juice, oil and garlic.
Stir in bread crumbs, tomato, pepper, scallions, olives, capers and thyme.
Mix well; season with salt and pepper.
Spoon mixture into bread shell.
Serves 4.
Contains 115 cal, 2.5 gms fat, 4 gms pro, 19 gm cho, 0 chol, 10% cal from fat.