Caper and Olive Bruschetta

Ingredients:
8 plum tomatoes
1/2 teaspoon salt
1/2 cup kalamata olives, pitted & diced
3 garlic cloves, pressed
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
3 tablespoons capers
2 tablespoons chopped fresh basil
1 teaspoon sugar
1/2 teaspoon pepper
French Baguette slices, toasted

Directions:
Dice tomatoes, sprinkle with salt. Let tomato stand on paper towels or in a colander 1 hour.
Combine tomato, olives, and next 7 ingredients; cover & chill 1 hour.
Serve on baguette slices. 
Yield:  3 cups
 

Photo courtesy Ra Boe, Creative Commons License.