Tomato-Caper Bruschetta

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.

Sunset NOVEMBER 1997

  • Yield: Makes 24 pieces; 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 34
  • Calories from fat: 7.9%
  • Protein: 1.3g
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Carbohydrate: 6.6g
  • Fiber: 0.7g
  • Sodium: 76mg
  • Cholesterol: 0.0mg

Go to Full Version of

Tomato-Caper Bruschetta Recipe