Gulf Coast: Cajun Okra Bruschetta

Cajun Okra Bruschetta from Alyssa

vegetable oil

1/3 c. onion

1/3 c. red pepper

1 clove garlic, minced

Cajun seasoning to taste
8 oz. okra cut into 1/3-inch rounds
6 Tbs. water
1/4 c. diced canned tomatoes in juice
2.5 tsp. red wine vinegar
1.5 tsp. capers
baguette slices, toasted

Heat oil in large nonstick skillet over medium heat. Add onion and bell pepper and sauté until tender. Add garlic and cajun seasoning; stir 1 minute. Add okra, water and tomatoes and bring to boil. Reduce heat and simmer until okra is tender and liquid thickens, stirring occasionally. Stir in vinegar and capers. Add additional cajun seasoning to taset. Cool to room temperature. Cover and chill.

Best part is you can make this one day ahead. Just toast your baguette slices and top with the bruschetta.

This is also great served as a side with grits.