GMA Recipe: Tomato Bruschetta

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Tomato Bruschetta
From Jennifer Trainer Thompson
1996

Ingredients

2 large, ripe tomatoes, finely chopped

3 tbsps. capers

3 tbsps. chopped fresh parsley

11/2 tbsps. chopped scallions

1 tsp. balsamic vinegar

2 tsps. Pili Pili or even a bottled Caribbean-style sauce such as Jab-Jab

salt and freshly ground black pepper to taste

French baguette

up to 1/2 c. olive oil

3 medium garlic cloves, minced

Combine tomatoes, capers, parsley, scallions, vinegar, and hot sauce in a medium bowl. Sprinkle with salt and pepper. Taste and adjust seasonings. Allow the flavors to blend for 15 minutes.

Cut the bread into 22 1/4-inch-thick ovals. Heat olive oil on low in a large skillet. Saute garlic for 1 minute, then toast bread on either side. (Or, brush bread with olive oil and garlic and then toast on the grill.)

Arrange tomato mixture on top of the bread and serve immediately.

Makes 22 hors d'oeuvres.

Hot Licks: Great Recipes for Making and Cooking With Hot Sauces by Jennifer Trainer Thompson (Chronicle Books, copyright 1994 by Jennifer Trainer Thompson).