I like to make this convenient bruschetta several days in advance so that the flavors have a chance to blend together. It’s best served at room temperature with toasted French bread or crackers.

Ingredients: (Makes 2½ dozen)

• 2 cups grape tomatoes, quartered
• 2 celery ribs, chopped
• ½ cup shredded carrot
• ¼ cup sliced ripe olives
• ¼ cup sliced pimiento-stuffed olives
• ¼ cup minced fresh flat-leaf parsley
• ¼ cup chopped red onion
• 1 teaspoon minced garlic
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• ¼ teaspoon salt
• ¹⁄8 teaspoon pepper
• 1 loaf (1 pound) French bread baguette, sliced and toasted

Method:

In a large bowl combine the first eight ingredients. In a small bowl, whisk the oil, vinegar, salt and pepper; pour over vegetables and toss to coat. Serve on toasted baguette slices.