Easy Cold Appetizer Bruschetta

11 ingredients
4 steps

Ingredients

  • 3 ripe roma tomatoes (seeded and diced)
  • 6 green onions (sliced thinly)
  • 3 garlic cloves (minced)
  • 3 teaspoons capers
  • 1 (4 ounce) can black olives (chopped)
  • salt & freshly ground black pepper
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons oregano
  • 1/2 cup parmesan cheese (freshly grated)
  • 25 slices sourdough cocktail bread

Directions

  1. 1
    Preheat broiler on low. On a non-stick cookie sheet, arrange 25 slices of cocktail sourdough bread squares and brush one side lightly with extra virgin olive oil. Toast under broiler for approximately 3 minutes each side or until toasted lightly. Transfer toasts to serving plate.
  2. 2
    In a medium bowl, gently toss together the tomatoes, onions, garlic, capers and olives. In a separate bowl whisk together 3 tablespoons of the olive oil, the 3 tablespoons of balsamic vinegar and the oregano.
  3. 3
    May refridgerate two mixtures until ready to serve. When ready to serve, pour oil/vinegar mixture over tomato mixture and toss together gently. Season to taste with salt and freshly ground pepper.
  4. 4
    Serve cold in a bowl alongside the cocktail toasts and a small bowl of freshly grated parmesan cheese for topping.

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