BRUSCHETTA

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.