Bruschetta with Sun-Dried Tomatoes and Capers
INGREDIENTS:
4 Ripe medium tomatoes,;
-coarsely chopped
1 c Torn basil leaves,; firmly
-packed
2 ts Extra virgin olive oil
1 ts Red wine vinegar
1 Clove garlic, pounded into a
-paste with
1/2 ts Salt
12 sl Bruschetta
4 Ripe medium tomatoes,;
-coarsely chopped
1 c Torn basil leaves,; firmly
-packed
2 ts Extra virgin olive oil
1 ts Red wine vinegar
1 Clove garlic, pounded into a
-paste with
1/2 ts Salt
12 sl Bruschetta
In a bowl, mix together the tomatoes, basil, olive oil and vinegar. Add 1/4 teaspoon of the garlic paste, and blend well. Season to taste with salt and pepper. Let stand at room temperature for 2 hours, if possible. Place the bruschetta on a large platter in a single layer. When ready to serve, drizzle each one with about 1 tablespoon of juice from the bottom of the bowl containing the tomato mixture. With a slotted spoon, strew the tomato mixture over the bruschetta. Serve immediately.