Tomato-Caper Bruschetta

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.


Makes 24 pieces; 8 servings

Recipe from


Nutritional Information

Calories 34
Caloriesfromfat 7.9 %
Protein 1.3 g
Fat 0.3 g
Satfat 0.1 g
Carbohydrate 6.6 g
Fiber 0.7 g
Sodium 76 mg
Cholesterol 0.0 mg


1 cup (about 2 oz.) firmly packed dried tomato slices
1 baguette (1/2 lb.)
1 green onion (including green top), ends trimmed, and coarsely chopped
1 clove garlic
1 tablespoon drained capers
1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano
1 1/2 tablespoons lemon juice
1 tablespoon balsamic vinegar


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

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.

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.

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

Nutritional analysis per piece.

November 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note