Bulgur-Herb Crostini

This recipe is from the" Vegetarian Times Complete Cookbook". I enjoy this toast spread very much. It is loaded with fiber

• Ready In: 40 mins
• Serves: 6
• Yields: 12 slices

Ingredients

• 1⁄3 cup  uncooked bulgur
• 2⁄3 tablespoon water (if you like spicy use spicy tomato or V8) or 2⁄3 tablespoon tomato juice (if you like spicy use spicy tomato or V8)
• 1 1⁄3 tablespoons water (if you like spicy use spicy tomato or V8) or 1 1⁄3 tablespoons tomato juice (if you like spicy use spicy tomato or V8)
• 2  tablespoons flat leaf parsley
• 2  tablespoons fresh basil, chopped
• 1⁄2 cup black olives, pitted
• 2  tablespoons capers (optional)
• 1  teaspoon  coarsely chopped ginger
• 2  teaspoons fresh lemon juice
• 1 1⁄2 tablespoons  virgin olive oil
• 1  loaf  whole wheat bread

Directions

1. Toast the bulgur in a dry saucepan until it darkens.
2. Add 2/3 cup juice or water and bring to a boil, remove from heat cover and let sit until the liquid is absorbed (about 10 minutes).
3. In a food processor combine the remaining 1 1/3 tbsp liquid, herbs, olives,caper and ginger Process to a smooth paste.
4. Transfer to a mixing bowl.
5. Drain off any excess liquid from the bulgur and stir the bulgur into the olive mixture.
6. Mix in the lemon juice and oil.
7. Preheat oven to 400°F.
8. Cut 12 slices of bread 1/2" thick on the diagonal.
9. Bake on baking sheet until lightly browned on both sides.
10. Spread the bulgur mixture on the toast.
11. Serve at once.
12. The spread will keep in the fridge for a day or two.