Bruschetta with tomatoes and capers

Ingredients for 4 servings:

• 8 slices of Ciabatta, approximately 5 x 10 cm in size
• 250 g tomatoes
• 20 g capers
• 8 basil leaves
• 1 garlic clove(s)
• 4 tbsp extra virgin olive oil, cold squeezed
• n. B. Salt
• n. B. Peperoncino, alternatively 1 pinch of cayenne pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Bruschetta sfiziosa pomodori e capperi

Soak 20g of capers in a little cold water. Toast 8 ciabatta slices in a toaster or pan until golden brown. Allow to cool slightly. Meanwhile, peel and deseed 250g of tomatoes, cut into cubes of approximately 5mm, and place them in a bowl with salt. Cut 8 basil leaves into 2mm-wide strips. Chop a piece of chili pepper, if desired. Drain the capers and add them to the tomatoes with 4 tablespoons of olive oil, the basil, and chili pepper, or a pinch of cayenne pepper. Mix thoroughly. Rub the garlic clove all over the ciabatta slices, if desired. Spread the contents of the bowl evenly over the bread slices.