Mediterranean Tomato and Caper Bruschetta
This fresh, flavourful bruschetta is a blend of marinated garden-ripe tomatoes, capers, garlic, & Italian spices. Make this crowd-pleasing appetizer for your next social gathering.
The longer you let a dish sit doesn't necessarily mean it will taste better, but this recipe is an exception. The longer you let this bruschetta marinate the better it ends up tasting, leaving you time to enjoy a glass of wine while the flavours build.
Since the main ingredient in this recipe is tomatoes, here are some tips on how to tell if a tomato has gone bad:
- If it's not a solid red color
- If it has any discoloration
- If it has cracks or sunken areas
- If it doesn't feel firm
Cut the tomatoes into quarters, then with your thumb push the seeds and juices out. Next, dice the tomatoes, and place into a medium-sized bowl.
Then, in the same mixing bowl, add your minced garlic, capers, oregano, fresh basil, red pepper flakes, olive oil, and red wine vinegar.
Allow to marinate for about 30-40 minutes. I find the longer you leave it to marinate the more flavourful the bruschetta will be.
First, cut your French baguette into 1/2 inch-diagonal pieces.
Then, in a small bowl mix together the 2 tbsp olive oil, 1 garlic clove minced, and 1 tsp dried basil. Drizzle or brush the garlic oil over each slice of the baguette. This will help toast the bread.
To cook, set your oven to a low boil, then place the bread on a baking sheet. Cook the baguette for 4-5 minutes or until lightly toasted.
Lastly, chop the arugula, then fold it into the marinated bruschetta mixture. Finish this recipe off with the crumbled vegan feta.
Serve alongside the garlic toasted baguette.