Tomato, Caper and Chilli Bruschetta
This recipe for Tomato, Caper and Chilli Bruschetta builds on the classic combination of tomatoes and ciabatta for a unique starter or side dish.
Servings: 4 people
Calories: 440kcal
Ingredients
- 500 g heirloom tomatoes diced
- 3 garlic cloves thinly sliced
- 1 tablespoon capers finely chopped
- 1 red chilli finely diced
- 8 leaves fresh basil cut into ribbons
- 75 ml extra virgin olive oil
- 1 pinch salt only if needed, taste first
- 1 loaf ciabatta
Instructions
- In a large bowl, mix all of the ingredients except the ciabatta.
- Let them sit for a minimum of 30 mins so that the flavours meld. (If making ahead, leave the basil out and keep the mixture in the fridge and bring out 30 minutes before you're ready to serve.)
- When ready to serve, slice the ciabatta loaf diagonally into 12 slices.
- Toast the bread until light brown and crispy.
- Spoon the tomato mixture on to the bread and serve immediately.
Nutrition
Calories: 440kcal | Carbohydrates: 59.48g | Protein: 11.1g | Fat: 18.24g | Saturated Fat: 2.86g | Polyunsaturated Fat: 1.94g | Monounsaturated Fat: 12.54g | Sodium: 624.35mg | Potassium: 345.42mg | Fiber: 3.04g | Sugar: 3.91g | Vitamin A: 1204.06IU | Vitamin C: 34.26mg | Calcium: 20.89mg | Iron: 0.65mg