Bruschetta With Tomatoes and Capers

Course : Breads
Serves: 4
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3 large tomatoes
2 tablespoons capers or arugula or fresh basil -- chopped
1 teaspoon extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1 teaspoon red-wine vinegar
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 pound loaf italian or french bread
1 clove garlic -- minced  

Preparation / Directions:

Cut tomatoes in half and squeeze out the seeds. Dice the flesh and combine with capers or arugula or basil, 1 tsp. oil, vinegar, salt and pepper. (The mixture can be made ahead and held in the refrigerator for up to 2 hours. Bring to room temperature before using.)Shortly before serving, cut bread into 3/4-inch-thick slices. Grill on both sides over coals or under the broiler until lightly toasted. While the bread is grilling, place the remaining 2 Tbsp.oil and garlic in a small saucepan and warm over the coals, or if you are using the broiler, over low heat on top of the stove. Brush one side of bread with garlic oil and spoon tomato mixture over top.  Serve immediately.


Nutritional Information:

360 Calories (kcal); 33g Total Fat; (77% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 1100mg Sodium

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