This is Sicilian version of one of the most famous Italian appetizer.
Bruschetta with sundried tomatoes and capers…..YUMMY!
SERVINGS:4
INGREDIENTS:
- 4 ripe tomatoes
- 10 greek basil leaves (or 5 regular basil leaves)
- 2 teaspoons salt-preserved capers, soaked for a few minutes in water and drained
- 10 sun dried cherry tomatoes preserved in extra virgin olive oil 2 cloves garlic
- 4 slices thick crust bread (ideally Italian sourdough natural yeast bread)
- 1 tsp dried oregano
- 2 tbsp extra virgin olive oil salt
METHOD
Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.
Then chop them finely and place them in a bowl,dress with a pinch of salt, a spoon of dry oregano and two spoons of extra virgin olive oil.
Place the sun dried tomatoes, capers, the basil leaves, 1 garlic clove and 4 tbsp of extra virgin olive oil in a mixer and reduce to a paste.
Mix the paste to the cubed tomatoes, use a spoon or your hands to blend all the flavors together.
Cut four 3/4-inch slices of bread and lightly toast them until they are golden brown on both sides. Ideally they should be toasted on a barbecue, but they can also be done in a griddle pan for ease at home.
When they are ready, rub one side of each bread slice with a cut garlic clove and spoon the tomatoes mixture on top.
Sprinkle the bruschetta with a little extra virgin olive oil, decorate with salt crystals (or maldon salt flakes) and serve.
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