Bruschetta with Tomatoes & Capers
Cut tomatoes in half and squeeze out the seeds. Dice the flesh and combine with capers (or arugula or basil), 1 teaspoon oil, vinegar, salt and pepper.Advertisement
Shortly before serving, cut bread into 3/4-inch-thick slices. Grill on both sides or broil until lightly toasted.
While the bread is grilling (or toasting), place the remaining 2 tablespoons oil and garlic in a small saucepan and warm on the grill, or if you are using the broiler, over low heat on top of the stove.
Brush one side of bread with the garlic oil and spoon the tomato mixture over top. Serve immediately.
Make Ahead Tip: Cover and refrigerate the tomato mixture (Step 1) for up to 2 hours. Bring to room temperature before using.
1 starch, 1 vegetable, 1 fat