Title: Bruschetta with chopped tomato salad
 Categories: Breads, Luncheon, Salads, Low-fat/low, Garlic
      Yield: 4 Servings
 
           FOR THE SALAD
      2 c  Tomato -- chopped
      1 c  Red bell pepper -- chopped
      1 c  Yellow bell pepper --
           Chopped
      1 c  Onion -- chopped
      2 ts Capers
      3 tb Fresh basil -- chopped
      1 tb Balsamic vinegar
      2 ts Lemon juice -- freshly
           Squeezed
           Black pepper -- to taste
      1    Clove garlic -- peeled and
           Minced
      1 ts Dried oregano
           FOR THE BRUSCHETTA
      8 sl Pizza dough baguette -- see
           Recipe
      3    Cloves garlic -- peeled and
           Halved
 
  Put all the salad ingredients into a large mixing bowl and toss
  thoroughly. Cover and refrigerate for 1 hour.
  
  Preheat the broiler.
  
  Arrange the bread on the broiler rack and broil about 2 minutes per
  side, until browned. Remove the bread slices and rub them with the
  cut side of the garlic halves. Discard the garlic.
  
  Place a mound of salad on each serving plate with 2 slices of
  bruschetta alongside.