Bruschetta with chopped tomato salad - daley

Yield: 4 Servings

Measure Ingredient
2 cups Tomato -- chopped
1 cup Red bell pepper -- chopped
1 cup Yellow bell pepper --
\N \N Chopped
1 cup Onion -- chopped
2 teaspoons Capers
3 tablespoons Fresh basil -- chopped
1 tablespoon Balsamic vinegar
2 teaspoons Lemon juice -- freshly
\N \N Squeezed
\N \N Black pepper -- to taste
1 \N Clove garlic -- peeled and
\N \N Minced
1 teaspoon Dried oregano
8 slices Pizza dough baguette -- see
\N \N Recipe
3 \N Cloves garlic -- peeled and
\N \N Halved

Put all the salad ingredients into a large mixing bowl and toss thoroughly. Cover and refrigerate for 1 hour.

Preheat the broiler.

Arrange the bread on the broiler rack and broil about 2 minutes per side, until browned. Remove the bread slices and rub them with the cut side of the garlic halves. Discard the garlic.

Place a mound of salad on each serving plate with 2 slices of bruschetta alongside.

Recipe By : Rosie Daley from "In the Kitchen with Rosie"

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