BULGUR-OLIVE CROSTINI
1/4 CUP UNCOOKED BULGUR
2/3 CUP PLUS 4 TSP WATER OR TOMATO-VEGETABLE JUICE
1/2 CUP PITTED GREEN SICILIAN OR BLACK KALAMATA OLIVES
2 TBS CHOPPED FLAT-LEAF PARSLEY
2 TBS CHOPPED FRESH BASIL
2 TBS CAPERS (OPTIONAL)
1 1/2 TBS EXTRA-VIRGIN OLIVE OIL
2 TSP LEMON JUICE
1 TSP COARSELY CHOPPED FRESH GINGER ROOT
1 LOAF GOOD-QUALITY WHOLE-WHEAT BREAD OR ITALIAN BREAD

1. IN 10" SAUCEPAN, TOAST BULGUR OVER MEDIUM HEAT UNTIL DARKENS SLIGHTLY. ADD 2/3 CUP WATER OR JUICE AND BRING TO A BOIL OVER MEDIUM-HIGH HEAT. REMOVE FROM HEAT, COVER AND SET ASIDE FOR 10 MINUTES TO LET BULGUR ABSORB LIQUID.
2. IN A BLENDER OR FOOD PROCESSOR, COMBINE REMAINING 4 TEASPOONS WATER OR JUICE, OLIVES, HERBS, CAPERS (IF DESIRED), OLIVE OIL, LEMON JUICE AND GINGER ROOT. BLEND TO A SMOOTH PASTE.
3. TRANSFER MIXTURE TO A MIXING BOWL. DRAIN ANY EXCESS LIQUID FROM THE BULGUR, AND ADD BULGUR TO OLIVE MIXTURE. MIX WELL.
4. MEANWHILE, PREHEAT OVEN TO 400?. CUT 12 SLICES OF BREAD 1/2" THICK ON THE DIAGONAL. BAKE ON A COOKIE SHEET UNTIL LIGHTLY BROWNED ON BOTH SIDES, ABOUT 15 MIN.
5. SPREAD OLIVE-BULGUR MIXTURE ON TOP OF TOASTED BREAD AND SERVE IMMEDIATELY. MAKES 6 SERVINGS = 175 CALORIES/SERVING