Panzanella Bruschetta

Ingredients
1/2  of a 16-ounce loaf baguette-style French bread, cut diagonally into 1/2-inch-thick slices
2  tablespoons olive oil
1-1/2  cups torn baby greens
8  small red and/or yellow cherry or pear tomatoes, halved or quartered; or 1/2 cup chopped, seeded tomato
1/4  cup finely shredded Parmesan cheese
1/4  cup chopped, seeded cucumber
2  tablespoons red onion slivers
2  tablespoons thinly sliced fresh basil
2  teaspoons capers, rinsed and drained
1  small clove garlic, minced
2  teaspoons red wine vinegar
2  teaspoons olive oil
  Dash  salt
  Dash ground black pepper
 
Directions
1. Preheat oven to 425 degree F. For toasts, lightly brush both sides of bread slices with the 2 tablespoons olive oil. Place slices on an ungreased baking sheet. Bake in preheated oven about 5 minutes or until toasts are crisp and edges are lightly browned, turning once. Transfer to wire racks to cool. If desired, place the cooled toasts in an airtight container and store at room temperature up to 24 hours. 

2. 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, the salt, and black pepper over the greens mixture, tossing to coat well. Let stand for 15 to 30 minutes to allow flavors to blend.
 
3. To serve, top each toast with some of the salad. Makes 30.


Source:  Better Homes & Gardens