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Caper-and-Olive Brochette

Yield Makes 3 cups

Ingredients

  • 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

How to Make It

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

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