Ingredients

• 1 thick baguette, about 22-inches long, end trimmed, loaf angle cut into 36 1/2-inch slices
• 1/3 cup olive oil
• 2 large ripe tomatoes, about 1 pound total, trimmed, seeded and diced (1/4-inch)
• 1/4 cup finely chopped fresh basil
• 2 tablespoons drained small (nonpareil) capers
• 1 tablespoon cold pressed extra virgin olive oil
• 1 tablespoon minced lemon zest
• 2 garlic cloves, peeled and crushed through a press
• Salt and freshly ground pepper
• 2 large ripe yellow tomatoes, (1 pound), trimmed, seeded and diced (1/4-inch)
• 3 ounces smoked mozzarella, diced (1/4-inch), at room temperature
• 1/4 cup chopped drained pimento stuffed green olives
• 1/4 cup chopped fennel bulb
• 1/4 cup finely chopped fresh basil
• 1 tablespoon cold pressed extra virgin olive oil
• 2 garlic cloves, peeled and crushed through a press
• Salt and freshly ground black pepper

Instructions

1. Adjust the seasoning on both tomato mixtures. Serve them, accompanied by the grilled bread slices, letting guests top their bruschettas to taste.;