Ingredients
5 medium tomatoes (mixed colors)1 T non-pareil capers, drained
¼ C slivered fresh basil leaves
2 T balsamic vinegar
2 cloves garlic, minced
1 T extra-virgin olive oil
salt and pepper to taste
homemade garlic oil
2 T burgundy wine
6 slices sourdough bread, cut into quarters and toasted on both sides.
Preparation
Mix all ingredients except bread, basil and garlic oil together in a non-reactive bowl. Brush toasted bread with garlic oil and top with tomato mixture. Garnish with basil slivers. Place on baking sheet and broil until bubbly.
