Caper Recipes: Bruschetta with Capers & Olives
User Reviews
5
Caper Recipes: Bruschetta with Capers & Olives
Description
The topping is a mix of small-cut tomatoes, kalamata olives, and capers, ingredients known for their briny and rich flavors. The grated garlic within the mix imparts a mild pungency balanced by red wine vinegar’s acidity. Sea salt and fresh black pepper season the mix lightly, ensuring it enhances rather than overwhelms the natural ingredients.
To prepare the base, slices of country-style bread such as Pavé are brushed lightly with olive oil and grilled or toasted until slightly charred, creating a sturdy and crunchy platform. Rubbing the hot toasted bread with garlic halves imparts a gentle garlic flavor without overpowering. Placing the topping on the bread and garnishing with fresh basil completes the preparation, offering a fresh, textured bite with herbal notes.
This bruschetta serves well as a starter or alongside light meals, bringing a balance of tangy, salty, and fresh elements in each bite. It is best eaten soon after preparation to maintain the crispness of the bread and brightness of the topping.
Ingredients
- 4 tomatoes finely chopped, small
- 6 kalamata olives finely chopped
- 2 tablespoons capers
- 2 garlic one grated, one halved, cloves
- ½ teaspoon red wine vinegar
- ¼ teaspoon salt sea salt
- black pepper freshly ground
- extra-virgin olive oil for drizzling
- 6 to 8 lices country bread Pavé or other rustic
- basil fresh
Instructions
- In a medium bowl, mix together the tomatoes, olives, capers, grated garlic, vinegar, salt, and several grinds of pepper.
- Drizzle the bread slices with olive oil and grill until lightly charred, or toast in the oven. Use the cut-side of the garlic halves to rub garlic onto the hot bread. Top with the tomato mixture and fresh basil.
User Reviews
Overall Rating
5
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