Drain the brine off the vegetables and put into a colander under cold running water to rinse off the brine.

Put the vegetables in a chopper (or chop by hanand finely mince. Add a few drizzles of olive oil and a splash of vinegar and some salt and pepper. Mix well and store in refrigerator until ready to serve.

Slice the baguette thin and brush with some olive oil and bake in 350° oven for about 5-8 minutes until they are slightly browned.

Put the chopped vegetable mix out with the toasted baguettes and let your guest make their own bruschetta.