Recipes for Health - Bruschetta With Tomato Topping

4 thick slices whole grain country bread

1/4 cup finely chopped red onion

1 pound ripe, locally growntomatoes

1 tablespoon sherry vinegar or red wine vinegar

1 tablespoon capers, rinsed

1 garlic clove, minced or pureed

1 tablespoon chopped fresh dill or parsley

2 tablespoons plus 1 teaspoon extra virgin olive oil

1 to 2 ounces feta, crumbled (optional)

2 teaspoons dried oregano

1.Toast the bread and set aside, or dry it in a very low oven (a pilot light provides sufficient heat, if you have one) for eight to 10 hours. Sprinkle rusks with a little water to reconstitute.

2.Place the onion in a bowl, and cover with cold water. Allow to sit for five minutes, drain, rinse and dry on paper towels. Cut the tomatoes in half at the equator, and grate on the large holes of a box grater set in a wide bowl. Combine the grated tomatoes with the vinegar, capers, garlic, onion and dill or parsley. Season with salt and pepper.

3.Drizzle 1 teaspoon of the olive oil over each of the toasted bread slices or rusks. Top with the tomato mixture. Sprinkle on the cheese and oregano, drizzle on the remaining olive oil and serve.

Yield:Serves two as a meal, four as a starter, side dish or light lunch.

Advance preparation:The tomato topping can be made several hours ahead.

Nutritional information per serving(two servings): 419calories; 20 grams fat; 3 gramssaturated fat; 4 milligramscholesterol; 49 gramscarbohydrates; 10 gramsdietary fiber; 486 milligrams sodium (does not include salt added during preparation); 14 grams protein

Martha Rose Shulman can be reached atmartha-rose-shulman.com.

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