Ricotta and Tomato Bruschetta

2     green onions

1     tablespoon extra-virgin olive oil

1     lb. tomatoes, diced.

1/3  cup ricotta or feta cheese

2     tablespoons capers, chopped

2     teaspoons balsamic vinegar

dash of salt

dash of black pepper

 

16 slices (1/2 inch thick) baguette, toasted

 

In medium bowl, mix all ingredients.

Spoon mixture onto toasted bread slices. Serve immediately.

 

Alternative, mix all ingredient except cheese in a small pan, warm a bit, add cheese, then spoon over bread.