I've had my eye on this recipe for a while, and finally made it last night! Definitely a keeper. For future makings, I'd suggest plating in wide shallow bowls so you and your guests can appropriately use your grilled bread to soak up the luscious lemony-caper-white wine sauce to its fullest. In our case, this was passing a bowl of sauce back and forth, taking turns dipping our bread.
Also noted; from now on, I'll be taking this route for grilling bread, none of this baking-in-the-oven business as done previously for bruschetta and similar dishes. Bread that's basked in a bath of butter and olive oil tastes WAY more delicious!