Two Tomato Basil Bruschettas

• 1 thick baguette, about 22-inches long, end trimmed, loaf angle cut into 36 1/2-inch slices
• 1/3 cup olive oil
• 2 large ripe tomatoes, about 1 pound total, trimmed, seeded and diced (1/4-inch)
• 1/4 cup finely chopped fresh basil
• 2 tablespoons drained small (nonpareil) capers
• 1 tablespoon cold pressed extra virgin olive oil
• 1 tablespoon minced lemon zest
• 2 garlic cloves, peeled and crushed through a press
• Salt and freshly ground pepper
• 2 large ripe yellow tomatoes, (1 pound), trimmed, seeded and diced (1/4-inch)
• 3 ounces smoked mozzarella, diced (1/4-inch), at room temperature
• 1/4 cup chopped drained pimento stuffed green olives
• 1/4 cup chopped fennel bulb
• 1/4 cup finely chopped fresh basil
• 1 tablespoon cold pressed extra virgin olive oil
• 2 garlic cloves, peeled and crushed through a press
• Salt and freshly ground black pepper

1. For the bruschettas, preheat a grill or grill pan.
2. Brush the bread slices lightly on both sides with the olive oil.
3. Lay the bread on the rack or pan, cover, and grill, rearranging the position of the slices on the rack to create attractive markings and turning them once, until they are crisp and lightly browned, 3 to 4 minutes total.
4. Remove from the heat and cool.
5. The bread slices can be grilled several hours in advance.
6. For the tomato caper topping, in a medium bowl, stir together the tomatoes, basil, capers, oil, lemon zest, garlic, 1/2 teaspoon salt and a generous grinding of pepper.
7. Cover and let stand at room temperature for 30 minutes.
8. For the tomato smoked mozzarella topping, in a medium bowl, stir together the tomatoes, mozzarella, olives, fennel, basil, oil, garlic, 1/4 teaspoon salt and a generous grinding of pepper.
9. Cover and let stand at room temperature for 30 minutes.
10. Adjust the seasoning on both tomato mixtures.
11. Serve them, accompanied by the grilled bread slices, letting guests top their bruschettas to taste.

baguette, olive oil, tomatoes, fresh basil, capers, cold pressed, lemon zest, garlic, salt, yellow tomatoes, mozzarella, green olives, chopped fennel bulb, fresh basil, cold pressed, garlic, salt

Taken from www.foodnetwork.com/recipes/two-tomato-basil-bruschettas.html (may not work)