Prep and cooking time: about 25 minutes

Notes: Up to 2 days ahead, make tomato mixture, cover, and chill; bring to room temperature before serving. Up to 1 day ahead, make toast and, when cool, seal airtight and hold at room temperature.

Makes: 24 pieces, 8 servings

1 c. (about 2 oz.) firmly packed dried tomato slices
1 baguette
1 green onion (including green top), coarsely chopped
1 clove garlic
1 T. drained capers
1 T. fresh oregano leaves (or 1 t. dried)
1 ½ T. lemon juice
1 T. balsamic vinegar
salt

1. In a small bowl, combine tomatoes with 1 cup boiling water; let stand until soft and pliable, about 15 minutes. Drain.
2. Meanwhile, cut baguette diagonally into 24 slices. Arrange on a 12- by 15-inch baking sheet. Broil 4 to 6 inches from heat until toasted on each side, about 2 minutes total.
3. In a food processor, finely mince tomatoes, onion, garlic, capers, and oregano with lemon juice and balsamic vinegar. (Or with a knife, mince tomatoes, onion, garlic, capers, and oregano, then add lemon juice and vinegar.) Add salt to taste.
4. Spoon tomato mixture into a small bowl and accompany with toast. Spread tomato mixture onto toast to eat.

Per piece: 34 cal., 7.9% (2.7 cal.) from fat; 1.3 g protein; 0.3 g fat (0.1 g sat.); 6.6 g carbo (0.7 g fiber); 76 mg sodium; 0 mg chol.