This recipe for Tomato, Caper and Chilli Bruschetta builds on the classic combination of tomatoes and ciabatta for a unique starter or side dish. Get the recipe below.

Simple starters

When it comes to the start of your meal, you want a dish that is simple yet delicious. Few dishes can compete with bruschetta.

This Italian classic, typically made with a toasted slice of bread topped with a medley of fresh ingredients, is just one that everyone enjoys.

Traditional bruschetta recipes often feature tomatoes, garlic, and basil, today, but I'm adding a twist by adding capers and chilli to my bruschetta. It's a combination that gives a burst of Mediterranean flavour.

Bruschetta toppings

Bruschetta is all about contrasts. You have the crispiness of the toasted bread contrasted with the juicy toppings. The richness of the olive oil is also balanced by the acidity of tomatoes, the raw garlic bite and the anise flavour of the basil. The Tomato, Caper, and Chilli Bruschetta takes these contrasts up a notch.

Although this recipe may not be traditional, it starts with the same key ingredient: tomatoes. I love to use colourful, heirloom tomatoes with hues of yellow, orange, red and even green. They should be ripe, in season, firm and juicy, bursting with flavour!

Capers, a type of pickled flour bud, are salty and tangy. This helps to cut through the sweetness of the tomatoes.

Chilli adds a bit of a kick to what is otherwise a mild dish. It really brings the flavours alive. It can, of course, be adjusted to your tolerance of heat.

Like tomatoes, garlic is an absolute must. Whilst some recipes call for the garlic to be rubbed over the toasted bread, I like to really harness the flavour of garlic by thinly slicing it an adding it to the rest of the toppings.

Olive oil is essential for tying all of these ingredients together and the bruschetta wouldn't be the same without it.

Basil, cut into thin ribbons, is the perfect finishing touch.

The bread

The bread for this Tomato, Caper and Chilli Bruschetta recipe is just as important as the rest of the ingredients.

For bruschetta it has to be fresh ciabatta, toasted until golden brown and crisp.

You can of course buy ciabatta but why not make it yourself? Just follow my ciabatta recipe. Do note that this involves letting the dough ferment overnight so you need to make it ahead of time - which you can also do with the topping.

Make ahead

Bringing all of these ingredients together couldn't be easier. You simply dice the tomatoes (or cut them into quarters if they are small, cherry tomatoes) and then add them to a bowl along with the capers, thinly sliced garlic, a pinch of salt and the olive oil. The basil is added right before serving.

You can make this ahead of time. Just combine the topping ingredients (except the basil) and then toast the bread once you're ready to serve. As soon as the bread is toasted, add the basil ribbons and then spoon over the bread and serve.

The recipe