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Bruschetta with Tomatoes and Capers

Bruschetta with Tomatoes and Capers
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Even though you will not find any luxury ingredients in bruschetta, this small open sandwich deserves to be named ‘a queen of appetizers’.

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As any other dish, most common bruschetta with tomatoes has its own secret of a great taste. And the secret is as simple as the bruschetta is – best available tomatoes, good bread (ciabatta or French baguette) and best possible quality olive oil.

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Bruschetta is a favorite party food. It is budget friendly, delicious and healthy. You don’t need to spend a fortune to impress your guests with these small open sandwiches. Just be creative with toppings.

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Chopped tomato with salt, pepper and garlic is a basic topping for bruschetta. To make it looking more ‘dressy’ and taste more complex, some fresh basil or parsley can be added. For a zesty note I like a combination of tomatoes, garlic and capers. Small berries add some crunchiness, saltiness and piquancy – a very pleasing combination.

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So, welcome to a delightful, sunny and effortless appetizer – bruschetta with tomatoes and capers. Don’t miss this tomato season!

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Instructions:

In a bowl mix the tomato pieces (I prefer to squeeze them slightly), capers or olives, garlic, salt, pepper, 1 tbsp extra virgin olive oil, balsamic vinegar, and basil (or parsley).

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Heat an oven to broil.

Lightly brush the bread slices with olive oil. Arrange them on a baking sheet. Broil for approximately 5 minutes. (check the bread after 2-3 minutes– the time depends on the oven and bread quality). Alternatively, make the toasts on a grill pan.

Top the toasts with the tomato mixture. Optionally, drizzle with extra oil.

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Note:

Remember, that the capers are already salted, so manage the amount of salt in the topping accordingly.

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Bruschetta with Tomatoes and Capers

Author: Nina Phomina
Course Appetizers, Vegetarian
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Author Nina Phomina

Ingredients

  • ciabatta or French baguette, sliced
  • 1 large meaty tomato, chopped
  • 2 cloves garlic, minced
  • 2-3 tbsp capers, whole or chopped, or chopped green olives (or more to taste)
  • 2 tbsp chopped fresh basil or parsley
  • salt
  • ground black pepper
  • 1 tsp aged balsamic vinegar
  • 1 tbsp extra virgin olive oil + 1-2 tbsp for toasts (optional)

Instructions

  1. In a bowl mix the tomato pieces (I prefer to squeeze them slightly), capers or olives, garlic, salt, pepper, 1 tbsp extra virgin olive oil, balsamic vinegar, and basil (or parsley).
  2. Heat an oven to broil.
  3. Lightly brush the bread slices with olive oil. Arrange them on a baking sheet. Broil for approximately 5 minutes. (check the bread after 2-3 minutes– the time depends on the oven and bread quality). Alternatively, make the toasts on a grill pan.
  4. Top the toasts with the tomato mixture. Optionally, drizzle with extra oil.

Recipe Notes

Remember, that the capers are already salted, so manage the amount of salt in the topping accordingly.

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Cook with pleasure and enjoy the world!



6 thoughts on “Bruschetta with Tomatoes and Capers”

  • This is my kind of food!
    I’m so glad you shared this post with us Nina!
    Fabulous flavors, beautiful texture and gorgeous presentation.

    And this cute capers note….a perfect twist. :))

    • Thank you Julia!
      And this is one of my favorite appetizers. With glass of Italian wine and a slice of prosciutto 🙂
      The capers add a lot I think – they bring a new tasting note.

    • But quite a few recipes are missing. E. g. I was looking for your chicken tajine with dried apricots and couldn’t find. Any plans to put them all back here, though in English 😉

      • Hi Marina,

        I’m glad to here from you.
        You can comment in Russian and English as well. English is preferred, however Russian is not prohibited 🙂

      • Yes, all the old recipes (almost) will be moved here – step by step.
        The chicken tajine will be published this coming Fall, I guess.

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