Herbed bruschetta with olives and capers
For the bread:
1 loaf crusty bread, sliced
olive oil, for drizzling
1-2 cloves garlic
For the topping:2 pints cherry tomatoes, halved or quartered
1/3 cup sliced olives
2 tablespoons capers, rinsed
1 teaspoon worcestershire sauce
3 tablespoons minced parsley
2 tablespoons minced chives
2 tablespoons red wine vinegar
3 tablespoons olive oil
Preheat the oven to 400 degrees. Arrange the slices of bread on a baking sheet, drizzle with olive oil, and bake for 5-10 minutes (turning once) until brown.
Combine all of the topping ingredients in a bowl, season to taste with lots of salt and pepper, and serve over the toasts. This can be made several hours (even a day) ahead.