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.

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.