Rustic Italian bruschetta at home

By Stephanie Saviola

Bruschetta is a perfect appetizer or snack that is quick and easy to make, but rich in flavor. On days when you want a light, simple meal, bruschetta can be paired with a fresh green salad.

The dish originated in Italy as a main course and has evolved over the years into a smaller, appetizer-style dish.

Sometimes meat, like prosciutto, or cheese, such as mozzarella and parmesan, are added to the ingredients.

In a medium saucepan, heat 1/4 cup of olive oil on the stovetop. While the olive oil is heating, chop four large, fresh ripe tomatoes and half of a Vidalia onion. Preheat the oven to

350 degrees.

Finely chop one or two cloves of fresh garlic, depending on preference.

Add the onions and a dash of salt to the olive oil first and allow them to simmer. Next, add the tomatoes and garlic to the saucepan. Mix in some fresh ground pepper.

The dish can be made spicy if crushed red pepper is included.

Stir the mixture frequently. Add more salt and pepper if desired.

While the tomatoes and onions are cooking, take a loaf of French bread and slice it into thin, almost bite-sized slices.

Place the slices of bread onto a baking sheet and lightly coat with olive oil. Bake the bread just long enough to lightly

toast it.

Take a handful of fresh parsley and finely chop it.

Add the parsley and two tablespoons of jarred capers to the mixture. Jarred capers can be very salty so try to scoop them out without the juice.

Cook the capers and parsley with the mixture for two minutes. Take the breadout of the oven and place it on a serving dish. Scoop the mixture onto the slices

of bread.

If preferred, the bruschetta mixture can be placed in a serving bowl with a spoon.Guests can assemble the mixture onto the bread themselves, taking or adding as much as they chose.

Serve warm and enjoy!