Panzanella Bruschetta

• 0.5 (16 ounce) baguette-style French bread, cut diagonally into 1/2-inch-thick slices
• 2 tablespoons olive oil
• 1 1/2 cups baby greens
• 8 cherry tomatoes (red or yellow)
• 1/4 cup parmesan cheese, finely shredded
• 1/4 cup cucumber, chopped & seeded
• 2 tablespoons red onions, chopped
• 2 tablespoons fresh basil, thinly chopped
• 2 teaspoons capers, rinsed and drained
• 1 small garlic clove, minced
• 2 teaspoons red wine vinegar
• 2 teaspoons olive oil
• 1 dash salt
• 1 dash ground black pepper

1. Preheat oven to 425 degrees; For toasts; lightly brush both sides of bread slices with the 2 tablespoons olive oil; Place slices on an ungreased (Release, foil lined for easy clean-up)baking sheet.
2. Bake in preheated oven about 5 minutes or until toasts are crisp and edges are lightly browned, turning once;If desired, place the cooled toasts in an airtight container and store at room temperature up to 24 hours(Plastic bag works great).
3. For salad: in a salad bowl, combine greens, tomatoes, Parmesan cheese, cucumber, red onion, basil, capers, and garlic; sprinkle the vinegar, the 2 teaspoons olive oil, salt and black pepper over the greens mixture, tossing to coat well; let set for 15 to 30 minutes to allow flavors to blend; To serve, top each toast with some of the salad and ENJOY.

bread, olive oil, baby greens, tomatoes, parmesan cheese, cucumber, red onions, fresh basil, capers, garlic, red wine vinegar, olive oil, salt, ground black pepper

Taken from www.food.com/recipe/panzanella-bruschetta-117105 (may not work)