Bruschetta - Tomato Basil

By rainmaker

Ingredients

• 1/3 cup Olive Oil
• 1/4 cup Balsamic Vinegar
• 1 loaf French bread cut into 1/2 inch slices
• 2 large ripe tomatoes, about 1 pound total, trimmed, seeded and diced (1/4 inch)
• 2 tablespoons drained small (nonpareil) capers
• 1 tablespoon cold pressed extra virgin olive oil
• 1 tablespoon minced lemon zest
• 1/4 cup finely chopped fresh basil
• 2 garlic cloves, peeled and crushed through a press
• Salt and freshly ground pepper

Preparation

Step 1

Brush the bread slices lightly on both sides with olive oil and toast in oven until browned - turning once. Remove from the heat and cool. The bread can be grilled several hours in advance.

For the tomato basil topping, in a medium bowl, stir together the tomatoes, basil, capers, oil, lemon zest, garlic, 1/2 teaspoon salt and a generous grinding of pepper. Cover and let stand at room temperature for 30 minutes.