Tomato-Mushroom Bruschetta

  • 10-12 Italian toast
  • 15 oz. can diced tomatoes, drained
  • 4 oz. can chopped mushrooms
  • 2 T. fresh basil, chopped
  • 2 garlic cloves, minced
  • 2 T. capers
  • 2 T. extra virgin olive oil
  • salt and pepper to taste

In a medium bowl, stir together tomatoes, mushrooms, basil, garlic, capers, and olive oil. Season with salt and pepper. Serve the mixture on the Italian toasts.