4 large roma tomatoes seeded & minced
3 T EVOO
1 T balsamic vinegar
3-4 ounce jar tiny capers
1/3 cup Kalamata olives minced
1 clove chopped garlic
fresh basil leaves shredded
5 ounces crumbled bleu cheese
1 long baguette thinly sliced
Placed chopped & drained tomatoes in a bowl. Combine EVOO & balsamic, & drizzle over the tomatoes. Add all remaining ingredients, stir & cover. Leave at room temperature until ready to serve.
To serve, spoon on top of bread slices.