Follow these steps for perfect results
tomatoes
diced
capers
chopped
arugula
fresh
olive oil
red wine vinegar
salt
black pepper
Italian or French bread
sliced
garlic
minced
Cut tomatoes in half and squeeze out the seeds.
Dice the tomato flesh.
Combine diced tomatoes with chopped capers, arugula or basil, 1 teaspoon of olive oil, red wine vinegar, salt, and pepper.
Slice Italian or French bread.
Brush bread slices with remaining 2 tablespoons of olive oil.
Toast bread slices until golden brown.
Rub toasted bread with minced garlic.
Top toasted bread with tomato and caper mixture.
Serve immediately.
Expert advice for the best results
For a spicier kick, add a pinch of red pepper flakes to the tomato mixture.
To prevent the bruschetta from becoming soggy, toast the bread just before serving.
Everything you need to know before you start
5 minutes
The tomato mixture can be made ahead of time, but assemble the bruschetta just before serving.
Arrange bruschetta on a platter and garnish with fresh basil leaves.
Serve as an appetizer or light lunch.
Pair with a green salad.
Complements the tomatoes and herbs
Discover the story behind this recipe
A popular Italian appetizer often served during social gatherings.
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