Caper-and-Olive Brochette

Recipe from

Southern Living


8 plum tomatoes
1/2 teaspoon salt
1/2 cup kalamata olives, pitted and diced
3 garlic cloves, pressed
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
3 tablespoons capers
2 tablespoons chopped fresh basil
1 teaspoon sugar
1/2 teaspoon pepper
French baguette slices, toasted


Dice tomatoes; sprinkle with salt. Let stand on paper towels or in a colander for 1 hour.

Combine tomato, olives, and next 7 ingredients; chill 1 hour. Serve on baguette slices.