Tomato And Basil-Topped Garlic Bruschetta

• 6 (1-ounce) slices Italian bread or peasant bread
• 1 garlic clove, halved and divided
• 4 teaspoons olive oil
• 3 cups finely chopped seeded tomato (about 2 pounds)
• 1/4 cup finely chopped red onion
• 1 tablespoon balsamic vinegar
• 2 teaspoons capers
• 3 tablespoons thinly sliced fresh basil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

1. Preheat oven to 425u0b0.
2. Arrange bread slices in a single layer on a baking sheet. Bake at 425u0b0 for 8 minutes, turning after 4 minutes. Rub one side of toast with cut side of 1 garlic clove half; set toast aside. Discard garlic clove half. Mince remaining garlic clove half.
3. Heat oil in a medium nonstick skillet over medium heat. Add minced garlic to pan; cook 30 seconds, stirring constantly. Add tomato and onion to pan; cook 30 seconds, stirring constantly. Remove pan from heat. Stir in vinegar and capers. Cool completely. Stir in basil, salt, and pepper. Spoon 1/3 cup tomato mixture onto each toast slice. Serve immediately.

italian bread, garlic, olive oil, tomato, red onion, balsamic vinegar, capers, fresh basil, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/tomato-basil-topped-garlic-bruschetta (may not work)