BR­USCHETTA WITH TOMATO, BASIL & CA­PERS

PREP + COOK TIME 15 MIN­UTES SERVES 6

The Australian Women’s Weekly Food Magazine - - Easter Lunch -

6 medium ripe toma­toes (900g),

seeded, diced finely 2 ta­ble­spoons ex­tra virgin olive oil ¼ cup fresh baby basil leaves 2 ta­ble­spoons drained baby

ca­pers, rinsed

500g loaf wood−fired bread,

cut into 12 slices

1 clove gar­lic, halved

1 ta­ble­spoon ex­tra virgin

olive oil, ex­tra

1 Com­bine tomato, oil, basil and ca­pers in a medium bowl.

2 Toast bread slices on a heated oiled grill plate (or grill or bar­be­cue) for 2 min­utes each side or un­til lightly browned.

3 Rub one side of each slice with cut side of gar­lic; place toast on a plat­ter, gar­lic−side up. Top toasts with tomato mix­ture; driz­zle with ex­tra oil.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.