From Joan Deccio Wickham

Servings: 8

INGREDIENTS:

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

1/2 cup olive oil

2 teaspoons balsamic vinegar

1 teaspoon finely chopped garlic

Freshly ground black pepper

8 slices Italian country bread, about 1/2 inch thick and 4 inches wide

4 ounces mascarpone cheese

INSTRUCTIONS:

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.