4 tablespoons butter
1/2 cup olive oil
24 slices Baguette diagonal cut if small - Approx. 2 inch diameter, 1/2 in. thick
1/2 cup scallions finely chopped
3 cloves garlic pressed
2 cups Roma tomatoes (2 lb.) chopped
1 tablespoon sugar
1 tablespoon red wine vinegar
1/4 teaspoon red pepper flakes
1/3 cup fresh basil julienned
6 slices bacon crumbled
2 tablespoons capers
Serving size
Calories per serving
Instructions
Preheat oven to 325 degrees.
Melt butter and olive oil together.
Lightly brush both sides of bread slices with the butter /olive oil mixture. Bake for 10-15 minutes or until lightly brown. Turn once.
Put remaining olive oil and butter mixture in a large skillet. Add onion and garlic and saute until softened and golden brown. Add tomatoes. Saute at high heat until tomatoes release and reabsorb juice. Mixture should be thick and pulpy.
Stir in sugar and vinegar, capers and red pepper flakes. Heat 5 minutes until bubbly. Remove from heat and cool to room temperature.
Stir in basil when the mixture has cooled.
Heat oven to 350 degrees. Spread mixture on bread 1/8 inch border. Sprinkle bacon on top. Heat for 10-20 minutes. Pepper to taste. serve.
Notes: The bread slices and the tomato mixture can be prepared 24 hours in advance. The assembly of the mixture onto the bread can be done an hour or two before serving.