Walla Walla Sweet Onion and Cherry Tomato Bruschetta

from Joan Deccio Wickham

Servings: 8


  • 20 cherry tomatoes, cut in half
  • 1 medium Walla Walla Sweet Onion, cut into thin slices
  • 15 kalamata olives, pitted and finely chopped
  • 2 tablespoons finely chopped fresh basil
  • 1-tablespoon capers, drained
  • 1/2 cup olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon finely chopped garlic
  • Freshly ground black pepper
  • 8 slices Italian country bread, about 
  • 1/2 inch thick and 4 inches wide
  • 4 ounces mascarpone cheese 


1.Mix together tomatoes, onions, olives, basil, capers in a small bowl. Whisk together the olive oil, balsamic vinegar, garlic, and black pepper. Pour over the tomato-onion mixture, and toss. Set aside. 

2.Brush the bread with olive oil and grill slices directly over medium heat, turning once, until toasted, 2 to 3 minutes total. Divide the mascarpone evenly among bread slices, spreading it with a knife. Spoon the tomatoonion mixture over the mascarpone cheese, dividing evenly and serve at room temperature.