Pino's Sicilian Bruschetta

This bold version of the popular tomato toast topper is only one of many specialties served by my friend Dr. Giuseppe Sterrantino of Sant'Alessio, Sicily. Serves 4-6 as an appetizer.

4 fresh plum tomatoes (about 1/2 lb.), halved, seeds scooped out, and diced fine

2 tablespoons finely chopped onion

1 fat clove garlic, minced (about 1 teaspoon)

2 and 1/2 tablespoons chopped pitted Sicilian olives

2 teaspoons large capers, rinsed and chopped

2 teaspoons extra virgin olive oil, plus more for brushing toasts

1/2 teaspoon red wine vinegar

1/8 teaspoon hot red pepper flakes

Pinch of salt

Crusty bread, sliced fairly thin, lightly toasted or grilled and brushed with extra virgin olive oil

Mix all ingredients, except for bread, in a small bowl and let steep for about 45 minutes. If holding longer than an hour, keep in refrigerator but return to room temperature to serve.

Spoon onto toasted, oiled bread slices and serve.

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