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.
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
How to Make It
In a small bowl, combine tomatoes with 1 cup boiling water; let stand until soft and pliable, about 15 minutes. Drain tomatoes.
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.
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.
Spoon tomato mixture into a small bowl and accompany with toast. Spread tomato mixture onto toast to eat.