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Tomato-Caper Bruschetta

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.

Ingredients

  • 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
  • Salt

Nutrition 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

How to Make It

  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.

  5. Nutritional analysis per piece.