Tomato and Basil-Topped Garlic Bruschetta

6 slices Italian bread or peasant bread
1 garlic clove, halved and divided
4 tsp. olive oil
3 C. finely chopped seeded tomato (about 2 pounds)
1/4 C. finely chopped red onion
1 Tbs. balsamic vinegar
2 tsp. capers
3 Tbs. thinly sliced fresh basil
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

1. Preheat oven to 425 degrees.
2. Arrange bread slices in a single layer on a baking sheet. Bake at 425 for 8 minutes, turning after 4 minutes. Rub one side of toast with cut side of 1 garlic clove half; set toast aside. Discard garlic clove half. Mince remaining garlic clove half.
3. Heat oil in a medium nonstick skillet over medium heat. Add minced garlic to pan; cook 30 seconds, stirring constantly. Add tomato and onion to pan; cook 30 seconds, stirring constantly. Remove pan from heat. Stir in vinegar and capers. Cool completely. Stir in basil, salt, and pepper. Spoon 1/3 C. tomato mixture onto each toast slice. Serve immediately. Yield: 6 servings.

From the June 2008 issue of Cooking Light

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