Tomato and Caper Bruschetta

Bruschetta. Though technically it means “thick slices of bread grilled, rubbed with garlic, drizzled with olive oil” (thanks Webster’s!), to me it conjures up images of summer when there is an abundance of fresh tomatoes and basil. So, as I sit here in mid March with yet another snow storm approaching, I decided to make my bruschetta in great anticipation for summer.

Start by sauteing the onions in a little olive oil until just about caramelized. This brings out the sweetness of the onions–a good compliment to the tartness of the tomatoes, capers and vinegar. Set aside to cool.

In a medium-sized mixing bowl, add your diced tomatoes, olive oil and vinegar. Mix well. Stir in the garlic, basil, thyme and capers. Next, add the cooled onions and season with salt and pepper. Set aside.

Meanwhile, slice your fresh bread and generously rub both sides with olive oil and fresh garlic. In keeping with tradition, I like to grill my bread in a cast iron skillet that has grill ridges (looks very pretty too…) but you can also toast the bread in the oven. It’s a preference thing….you just need to get the bread nice and crunchy. I flip the slices a couple of times during the toasting process to get the perfect crunchiness (is that even a word?).

To serve, I like to set out one of my cute serving bowls filled with the tomato mixture and let my guests serve themselves. If you’d rather, you can arrange it beforehand and serve the bruschetta on a platter. I prefer my guests to make their own as this way the toasts don’t get soggy with the juices from the topping. If you arrange ahead of time, be sure to drain as much liquid form the tomato mixture as you can.

Ingredients:

4 tbsp red onion, finely diced
4 medium tomatoes, diced
2 tbsp olive oil
4 tbsp balsamic vinegar
2 garlic cloves, crushed
4 sprigs fresh basil, finely chopped
2 tsp fresh thyme
4 tbsp capers
Sea salt and black pepper to taste
1 baguette, sliced (I bought a rosemary & sea salt loaf…oh my it was yummy with this recipe!)

Serves 8-12 depending on how big your toast slices are. 

Tips for Success

Use the ripest tomatoes you can find. In the dead of winter, Roma or cherry tomatoes usually have the most flavor at the grocery store. Scoop out some of the watery seeds as you dice and the topping will be less juicy.

Let the onions cool completely before mixing them in. Warm onions will start to wilt the basil and soften the tomatoes.

Give the topping 15 to 20 minutes to sit before serving so the flavors get to know each other. Taste it again right before it goes out and add another pinch of salt if it needs it.

Watch the bread closely. It goes from golden to burnt quickly, especially if you use the broiler.

Ingredient Swaps and Variations

• Swap the capers for chopped kalamata olives for a different briny bite.
• Use a shallot instead of the red onion for a milder flavor.
• Add a spoonful of crumbled feta or small cubes of fresh mozzarella to the topping.
• Fresh oregano can stand in for the thyme.
• Any crusty loaf works if you can’t find a baguette. Just slice it about a half inch thick.

Make Ahead and Storage

You can make the tomato topping up to 4 hours ahead and keep it covered in the fridge. Let it come back toward room temperature before serving since cold dulls the flavor, and stir in the basil close to serving time if you want it bright green. Toast the bread up to a few hours ahead and keep it at room temperature, uncovered, so it stays crisp. Leftover topping keeps for a day or two in the fridge and is delicious spooned over pasta or scrambled eggs.

What to Pair It With

Bruschetta is a perfect starter before a big bowl of pasta or a pizza night at home. It also makes a light summer lunch with a simple green salad and a few slices of cheese.

Frequently Asked Questions

Is the bread or the topping the bruschetta?

Technically the toasted garlic bread is the bruschetta, and the topping is what makes it so fun. You will hear people use the word for both, and that is just fine with me.

How do I toast the bread in the oven?

Lay the oiled slices on a baking sheet and bake at 400 degrees for about 8 to 10 minutes, flipping once halfway, until golden and crunchy.

Mandy

Tomato and Caper Bruschetta

Crunchy garlic toasts with a bright topping of fresh tomatoes, sweet sauteed red onion, capers, basil and balsamic vinegar.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Appetizer

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

Topping

• 4 tbsp red onion finely diced
• 4 medium tomatoes diced
• 2 tbsp olive oil plus a little for sauteing the onion
• 4 tbsp balsamic vinegar
• 2 garlic cloves crushed
• 4 sprigs fresh basil finely chopped
• 2 tsp fresh thyme
• 4 tbsp capers
• sea salt and black pepper to taste

Toasts

• 1 baguette sliced
• olive oil for brushing
• fresh garlic for rubbing

Method

 

1. Saute the onion in a little olive oil until almost caramelized. Set aside to cool.
2. In a medium mixing bowl, combine the diced tomatoes, olive oil and balsamic vinegar and mix well.
3. Stir in the garlic, basil, thyme and capers, then add the cooled onions and season with salt and pepper. Set aside.
4. Slice the bread and generously rub both sides with olive oil and fresh garlic.
5. Grill the slices in a ridged cast iron skillet or toast them in the oven, flipping a couple of times, until nice and crunchy.
6. Serve the tomato mixture in a bowl alongside the toasts so guests can top their own. If assembling ahead, drain as much liquid from the topping as you can.

Notes

Serves 8 to 12 depending on the size of the toast slices. A rosemary and sea salt loaf is delicious here.