Bruschetta with Capers

Ingredients

• 500 g ripe cherry tomatoes
• 2 stems basil
• 3 cloves garlic
• 4 tbsp olive oil
• Salt
• pepper (ground)
• 1 ciabatta loaf
• 8 caper berries

Instructions

1. 1.

   Preheat the oven to 250°C with top and bottom heat. Wash the tomatoes. Rinse the basil, shake dry and pluck the leaves (set aside 8 leaves). Peel the garlic (reserve 1 clove) and combine with basil in a food processor to finely chop.

2. 2.

   Quarter the tomatoes (set aside 8 pieces), add them to the processor and roughly chop. Mix in 2 tbsp oil and season the bruschetta mixture with salt and pepper. Slice the ciabatta into 1 cm thick slices, rub each slice with the remaining garlic clove, drizzle with a little olive oil, and roast in the preheated oven for 4-5 minutes.

3. 3.

   Remove from oven, let cool briefly, spread the tomato mixture on the toasted bread, and garnish with basil leaves, a caper berry and a tomato quarter before serving.