Bruschetta! If there’s a simple way to enjoy juicy summer tomatoes this is it. This is a jazzed up version of the classic tomato and basil bruschetta with savory olives, capers and artichoke hearts. It’s one of the easiest and most delicious appetizers you can serve at your next summer gathering.
Use ripe and juicy tomatoes either cherry or larger ones diced into bite-size pieces. The key is to use good tomatoes and avoid those with mealy interiors.
All the ingredients are tossed in a bowl. Easy!
I highly recommend using good country bread and grilling it with a bit of olive oil. Grilled bread has a slightly smoky flavor and crispy browned edges that deliver the most delicious flavor.
These are seriously yummy toasts.
Artichoke Bruschetta with Capers & Cherry Tomatoes
2-4
servingsIngredients
1 cup coarsely chopped drained oil-packed artichoke hearts (such as Cara Mia Marinated Artichoke Hearts)
1 cup quartered cherry tomatoes or larger tomatoes, chopped
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon finely minced garlic (or to taste)
2 tablespoons finely chopped basil
2 tablespoons coarsely chopped Italian parsley
2 tablespoons coarsely chopped green olives
2 tablespoons finely chopped red onion
1 tablespoon brined capers, drained (coarsely chopped if capers are large)
Kosher salt and freshly ground black pepper
4 slices sourdough or ciabatta, lightly brushed with olive oil, grilled or pan fried with olive oil until golden and crunchy
Flaky sea salt, such as Maldon
Directions
- Toss together the artichoke hearts, cherry tomatoes, olive oil, balsamic vinegar, red wine vinegar, garlic, basil, parsley, olives, onion, and capers in a medium bowl. Season to taste with kosher salt and black pepper. Set aside while you grill the bread.
- Turn your gas grill to high heat and allow to preheat for about 10 minutes. Brush olive oil on both sides of bread and grill, turning a few times until you have the desired grill marks and bread has a few charred marks. Remove bread to a plate and season with a few pinches of Maldon salt (if grilling is not an option, pan fry the bread brushed with olive oil, on both sides until golden and crunchy). Top with artichoke bruschetta and serve.
Notes
- The artichoke bruschetta is equally delicious tossed with your favorite short pasta (farfalle, fusilli, cavatappi, penne) and served cold or at room temperature as a side dish.