Caper-scented tomato bruschetta

by Ed Halmagyi


  • 4 ripe tomatoes
  • 2 cloves garlic
  • ½ tsp baby capers
  • 12 basil leaves
  • salt flakes and freshly-milled black pepper
  • 8 slices sourdough bread
  • ¼ cup extra virgin olive oil


1 Cut a small cross in the base of each tomato, then blanch in rapidly-boiling water for 30 second until the skin begins to split. Transfer to iced water. Remove the skin, cut into quarters, de-seed, then dice finely.
2 Mince one garlic clove, chop the capers and shred the basil leaves. Mix with the tomatoes and season lightly with salt and pepper.
3 Drizzle the bread with half the olive oil, then cook on a hot ribbed grill until lightly blackened. Rub with the remaining garlic clove. Spon the tomato mixture onto the bread and drizzle with the remaining olive oil.