Name: Bruschetta
Ingredients: 2 cups minced plum tomatoes (about 3/4 pound); 1 1/2 teaspoons capers; 2 tablespoons chopped kalamata olives; 1 tablespoon chopped red onion; 1 tablespoon chopped fresh basil; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon balsamic vinegar; 1/8 teaspoon pepper; 10 slices ½" thick diagonally cut French baguette (toasted)

Print Recipe

Bruschetta

From Cooking Light, September 1997, p. 104.

Course: Hors D'Oeuvres, Vegetarian

Servings: 10 slices

Author: Catherine Christiano

Ingredients

Topping

2 cups minced plum tomatoes about 3/4 pound
1 1/2 teaspoons capers
2 tablespoons chopped kalamata olives
1 tablespoon chopped red onion
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1/4 teaspoon balsamic vinegar
1/8 teaspoon pepper

Bread

10 slices ½" thick diagonally cut French baguette toasted

Instructions

Combine all topping ingredients; cover and let stand 30 minutes. Drain mixture.
Just before serving, top each bread slice with 1 tablespoon of topping.