Yield
Makes 24 pieces; 8 servings

Notes: Up to 2 days ahead, make tomato mixture, cover, and chill; bring to room temperature before serving. Up to 1 day ahead, make toast and, when cool, seal airtight and hold at room temperature.

How to Make It

Step 1

In a small bowl, combine tomatoes with 1 cup boiling water; let stand until soft and pliable, about 15 minutes. Drain tomatoes.

Step 2

Meanwhile, cut baguette diagonally into 24 slices. Arrange on a 12- by 15-inch baking sheet. Broil 4 to 6 inches from heat until toasted on each side, about 2 minutes total.

Step 3

In a food processor, finely mince tomatoes, onion, garlic, capers, and oregano with lemon juice and balsamic vinegar. (Or with a knife, mince tomatoes, onion, garlic, capers, and oregano, then add lemon juice and vinegar.) Add salt to taste.

Step 4

Spoon tomato mixture into a small bowl and accompany with toast. Spread tomato mixture onto toast to eat.

Step 5

Nutritional analysis per piece.

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