Italian Bruschetta with Feta and Capers DIMARE FRESH

Italian Bruschetta with Feta and Capers DIMARE FRESH

Extra-virgin olive oil
6 1/2-inch-thick diagonal slices of Italian or other crusty bread
1 garlic clove, cut in half
TOPPING
1 pound large round tomatoes,cored, seeded and chopped
2 ounces crumbled feta cheese
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons small capers, drained
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh basil
1 garlic clove,minced Kosher salt and freshly ground black pepper
Sprinkle of red pepper flakes optional
1. Preheat broiler or grill.
2. Brush olive oil on one side of bread slices. Place under the broiler until toasted and brown, being careful not to burn. Remove from the oven,brush the other side with olive oil, and repeat broiling procedure. Remove from the oven and set aside. (This step can be done in advance.)
3. Combine topping ingredients in a small bowl. Mix to blend well.
4. To serve, rub garlic clove on bread slices and top with tomato mixture,draining some of the juices if desired. Serve immediately.
Makes 6 servings.