Bruschetta with Capers and Olives

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Bruschetta with Capers and Olives

 

1 4.5 ounce can diced tomatoes, 1/3 cup juice reserved

1 2.25 ounce can sliced ripe olives, drained

2 tablespoons extra virgin olive oil

2 tablespoons tomato paste

1 tablespoon balsalmic vinegar, red wine vinegar may be used instead

2 cloves garlic, finely chopped

2 teaspoons capers

1/2 teaspoon salt

1/8 teaspoon crushed red pepper

1 baguette, sliced and toasted

 

Combine tomatoes and reserved juice, olives, oil, tomato paste, vinegar,

garlic, capers, salt and crushed red pepper in medium bowl. Cover; refrigerate

for at least 3 hours. SERVE tomato mixture on toasted baguette slices.

Makes 24 appetizer servings.

 

 

 

 

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