Panzanella Bruschetta Recipe

Ingredients

0.5 (16 ounce) baguette-style French bread, cut diagonally into 1/2-inch-thick slices

2 tablespoons olive oil

1 1/2 cups baby greens

8 cherry tomatoes (red or yellow)

1/4 cup parmesan cheese, finely shredded

1/4 cup cucumber, chopped & seeded

2 tablespoons red onions, chopped

2 tablespoons fresh basil, thinly chopped

2 teaspoons capers, rinsed and drained

1 small garlic clove, minced

2 teaspoons red wine vinegar

2 teaspoons olive oil

1 dash salt

1 dash ground black pepper

1 Preheat oven to 425 degrees; For toasts; lightly brush both sides of bread slices with the 2 tablespoons olive oil; Place slices on an ungreased (Release, foil lined for easy clean-up)baking sheet.
2 Bake in preheated oven about 5 minutes or until toasts are crisp and edges are lightly browned, turning once;If desired, place the cooled toasts in an airtight container and store at room temperature up to 24 hours(Plastic bag works great).
3 For salad: in a salad bowl, combine greens, tomatoes, Parmesan cheese, cucumber, red onion, basil, capers, and garlic; sprinkle the vinegar, the 2 teaspoons olive oil, salt and black pepper over the greens mixture, tossing to coat well; let set for 15 to 30 minutes to allow flavors to blend; To serve, top each toast with some of the salad and ENJOY.