Panzanella Bruschetta

Prep Time: 25 minutes           Cooking time: 5 minutes

½ 16-ounce loaf baguette-style French bread

2 tablespoons olive oil

1 ½ cups shredded baby greens

8 cherry tomatoes, quartered, or ½ cup chopped and seeded tomato

¼ cup finely shredded parmesan cheese

¼ cup chopped, seeded cucumber

2 tablespoons finely chopped red onion

2 tablespoons thinly sliced basil

2 teaspoons capers, rinsed and drained

1 small clove garlic, minced

2 teaspoons red wine vinegar

2 teaspoons olive oil

1/8 teaspoon salt

1/8 teaspoon pepper

Method

1. Pre-heat oven to 425°.  For toasts, cut bread diagonally into thin slices.  Use the 2 tablespoons olive oil to lightly brush both sides of each slice.  Place slices on an un-greased baking sheet.  Bake until crisp and edges are lightly browned, about 5 minutes, turning once.  Transfer to wire racks to cool.  If making ahead, toasts can be stored in airtight containers at room temperature up to 24 hours.
2. For salad, combine shredded greens, tomatoes, parmesan cheese, cucumber, red onion, basil, capers and garlic in a salad bowl.  Sprinkle the vinegar, 2 teaspoons olive oil, salt and pepper over the greens mixture.  Toss to coat well.  Let stand for 15 to 30 minutes to allow flavors to blend well.
3. To serve, top each toast with some salad and arrange on a platter.  Makes 30.