This is Sicilian version of one of the most famous Italian appetizer.
Bruschetta with sundried tomatoes and capers…..YUMMY!
- 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
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.