Panzanella Tomato Toast with Crispy Capers and Basil Leaves
A delicious Italian-inspired toast featuring fresh heirloom tomatoes, crispy fried capers, and basil leaves. This elevated bruschetta combines the classic flavors of panzanella salad with warm, garlic-rubbed toast for a perfect appetizer or light meal.
Ingredients
- •½ cup olive oil
- •¼ cup drained, dried capers
- •to taste Kosher salt
- •15 leaves fresh basil leaves
- •½ large English hothouse cucumber
- •1 pound heirloom tomatoes
- •¼ cup red onion
- •2 tablespoons red wine vinegar
- •to taste black pepper
- •6 slices sesame-seeded Italian bread
- •2 cloves garlic
Cooking Instructions
- 1.
Heat oil in a medium skillet over medium-high. Add capers and fry, stirring occasionally, until crisp, about 2 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate to drain and season with salt. Fry basil in batches in same skillet until crisp, about 30 seconds. Transfer to paper-towel lined plate and season with salt. Let oil in pan cool slightly.
5 min
- 2.
Toss cucumber, tomatoes, onion, vinegar, fried capers, and 1/4 cup warm caper-basil oil in a large bowl. Season with salt and pepper. Vigorously rub one side of hot toasts with garlic, then top with tomato mixture. Top with fried basil leaves and serve warm.
10 min
