Tomato, Basil and Feta Bruschetta

Heat your oven’s broiler. Put tomatoes, basil, feta and capers in a small bowl. Toss with 3/4 of the olive oil and the balsamic vinegar. Season to taste with red pepper and salt and pepper. Set aside.

Slice a loaf of ciabatta bread in half horizontally so you have two large flat pieces. Cut these pieces into 2-3″ squares. Brush the squares of bread with the remaining olive oil, put them on a pan and pop it under the broiler for a couple minutes, taking care they do not burn. If they do, just pull them out and scrape off the blackened bits. Remove pan from oven. Rub the garlic cloves over the toast. Top bread with tomato mixture and serve.