The Purloined Recipe

Serves 8

20 cherry tomatoes, cut in half
1 medium Walla Walla Sweet Onion, cut into thin slices
15 Kalamata olives, pitted and finely chopped
2 tablespoons finely chopped fresh basil
1 tablespoon capers, drained
½ cup olive oil
2 teaspoons balsamic vinegar
1 teaspoon finely chopped garlic
Freshly ground black pepper
8 slices Italian country bread, about ½ inch thick and 4 inches wide
4 ounces mascarpone cheese

1. Mix together tomatoes, onions, olives, basil, capers in a small bowl. Whisk
   together the olive oil, balsamic vinegar, garlic, and black pepper. Pour over the
   tomato-onion mixture, and toss. Set aside.
2. Brush the bread with olive oil and grill slices directly over medium heat, turning once, until toasted, 2 to 3 minutes total. Divide the mascarpone evenly among bread slices, spreading it with a knife. Spoon the tomato onion mixture over the mascarpone cheese, dividing evenly and serve at room temperature.

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