Tomato Bruschetta

• 4 thick slices whole-grain country bread
• 1/4 cup finely chopped red onion
• 1 pound ripe, locally grown tomatoes
• 1 tablespoon sherry vinegar or red wine vinegar
• 1 tablespoon capers, rinsed
• 1 garlic clove, minced or pureed
• 1 tablespoon chopped fresh dill or parsley
• 2 tablespoons plus 1 teaspoon extra virgin olive oil
• 1 to 2 ounces feta, crumbled (optional)
• 2 teaspoons dried oregano

1. 1. Toast the bread and set aside, or dry it in a very low oven (a pilot light provides sufficient heat, if you have one) for 8 to 10 hours. Sprinkle rusks with a little water to reconstitute.
2. 2. Place the onion in a bowl, and cover with cold water. Allow to sit for five minutes, drain, rinse and dry on paper towels. Cut the tomatoes in half at the equator, and grate on the large holes of a box grater set in a wide bowl. Combine the grated tomatoes with the vinegar, capers, garlic, onion and dill or parsley. Season with salt and pepper.
3. 3. Drizzle 1 teaspoon of the olive oil over each of the toasted bread slices or rusks. Top with the tomato mixture. Sprinkle on the cheese and oregano, drizzle on the remaining olive oil and serve.
4. Yield: Serves two as a meal, four as a starter, side dish or light lunch.
5. Advance preparation: The tomato topping can be made several hours ahead.

bread, red onion, pound ripe, sherry vinegar, capers, garlic, dill, extra virgin olive oil, feta, oregano

Taken from www.epicurious.com/recipes/member/views/tomato-bruschetta-50147785 (may not work)