Bruschetta With Capers

Ingredients - serves 10

  • 12-14 fresh ripe plum tomatoes
  • 2 tablespoons minced garlic
  • 2 tablespoons minced shallots
  • 1 cup fresh basil leaves
  • 1 teaspoon fresh lemon juice
  • 3 cloves garlic, slivered
  • salt and coarsely ground pepper to taste
  • 1/3 cup plus ¼ cup extra virgin olive oil
  • 10 slices sweet French baguette
  • 5 tablespoons Asiago or Romano cheese
    Optional Garnish:
  • 1 bunch cilantro
  • 3-4 edible flowers
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Cut the tomatoes into ¼ inch dice and place in a bowl. Toss with the minced garlic and shallots.

Chop the basil coarsely and add to the tomatoes, along with the lemon juice, salt and pepper, and 1/3 cup olive oil. Set aside.

Heat the ¼ cup olive oil in a small skillet. Sauté the slivered garlic until golden, 2 to 3 minutes. Discard the garlic and reserve the oil.

Toast the bread and cut each slice in half. Arrange the slices on eight small plates. Brush the garlic-flavored oil over each slice, spoon the tomato mixture over the bread, sprinkle with ½ tablespoon grated cheese and serve immediately. The mixture should be at room temperature.

For that extra touch arrange Bruschetta on a bed of cilantro and garnish with edible flowers.