Panzanella Bruschetta - cooking 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

Preparation

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.
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).
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.