Tomato, Basil, Capers & Cream Cheese Bruschetta

Hubby and I had friends over on Sunday night and I had a craving for bruschetta. I looked in the fridge, saw that we had cream cheese (whipped), tomatoes, canned tomatoes, capers, and that was it. We went down to the store and got bread, basil, a red bell pepper and started thinking.
Tomato, Basil, Capers & Cream Cheese Bruschetta

• 14 ounce can peeled whole tomatoes and 2 fresh tomatoes/ or 28 ounce can tomatoes, chopped
• 1 red bell pepper, chopped
• basil leaves, torn or gently chopped
• 1 tablespoon capers, finely minced
• olive oil
• salt + pepper, to taste
• cream cheese
• sourdough baguette

Preheat your broiler to high, while you're waiting slice you bread in 3/4" slices and brush one side with olive oil. In a bowl add your chopped tomatoes, pepper, capers, salt + pepper (to taste!) and mix gently. You can tear your basil leaves or do a rough chop, but you don't want to bruise the basil too badly. Toast your bread until golden and crispy, remove from oven, brush the other side with oil and repeat. It only takes about 4 minutes per side. Once out of the oven, spread as much whipped cream cheese, cheese, or any type of sauce that you want. Gently mix in the basil and a bit of olive oil (and lemon juice if you want) and spoon the bruschetta onto the crispy bread. Eat and enjoy!