Tomato Bruschetta

Prep Time: 10‐20 minutes

Equipment: knife and cutting board, measuring cups and spoons, mixing bowl, baking sheet oven (optional)

Servings: 8      Serving Size: 1 bruschetta

Ingredients:

4 Roma tomatoes, deseeded and diced
½ red onion, diced
2 cloves garlic, minced + 1 clove for making the toast
1 tablespoon capers, minced 3 leaves fresh basil, minced
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 French baguette or similar bread

Instructions:
1. For the topping, combine all ingredients, except the bread and extra garlic clove, in a bowl and mix thoroughly.
2. Place the topping in the refrigerator to marinate, meanwhile make the toast.
3. Cut the bread into 1.5 inch slices and lay on a baking sheet. Brush with a little olive oil if desired and broil in the oven on high for 5 minutes or until golden brown.
4. Cut the garlic clove in half and rub onto the toasted bread.
5. Take the tomato topping out of the fridge and place ¼ cup of topping onto each slice of toast.

Variations:
• If you don’t have an oven you can individually toast the slices of bread in a toaster.
• You can also serve with 100% whole grain crackers, such as Tricsuits, Mary’s Gone, Ak-­‐Mak or Wasa crackers or tortilla chips.
• Try various flavor combinations, for example use different kinds of oils and vinegars, or different types of herbs.