Bruschetta Topped With Tomatoes And Capers Food

GARLIC HALIBUT WITH TOMATO-CAPER BRUSCHETTA

Steps:

• Combine all ingredients, (except butter, 2 tablespoons white wine and 1/2 cup chicken stock) and let fish marinate for 1 hour. Remove from marinade, remove excess garlic, and pan saute until medium. Then deglaze with 2 tablespoons wine, 1/2 cup chicken stock and melt butter into the sauce. Let sauce reduce and season with salt and pepper. Serve fish with sauce poured over the top. Garnish with green onions and serve the Tomato-Caper Bruschetta alongside.
• Preheat oven to 350 degrees F. Add bread and toast until light brown. Remove, rub with whole cloves, and drizzle with 2 teaspoons of the olive oil.
• In a medium saute pan, heat remaining olive oil, add onions, capers and diced garlic, and cook until translucent. Deglaze with wine, then add tomatoes and sugar. Season with salt and pepper and cook for 3 to 5 minutes.
• Top toasted baguette with tomato-caper sauce and garnish with Parmesan.

BRUSCHETTA TOPPED WITH TOMATOES AND CAPERS

Steps:

• Preheat oven to 375°F.
• place bread slices on ungreased cookie sheet.
• Drizzle 1 teaspoon oil on each slice bread. Bake about 8 minutes or until golden brown.
• While bread is toasting, mix remaining ingredients.
• Spoon tomato mixture onto bread slices.
• Serve at at room temperature.

BRUSCHETTA-TOPPED BAKED COD FISH

Steps:

• Preheat oven to 400°F.
• In a medium bowl for the bruschetta topping, stir together tomatoes, onion, garlic, capers, olive oil, balsamic vinegar, salt and basil.
• Rub both sides of cod fillets with basting oil. Onto a baking sheet (with raised sides), lay out fillets in a single layer. Top generously with bruschetta mixture.
• Bake for 15 minutes or until fish flakes easily.