Panzanella Tomato Toast with Crispy Capers and Basil Leaves

Ingredients for Panzanella Tomato Toast with Crispy Capers and Basil Leaves

• 120ml olive oil

• 60ml drained, dried capers

• Kosher salt

• 15 washed, well-dried fresh basil leaves

• 1/2 large English hothouse cucumber, quartered, sliced 1/4" thick

• 450g heirloom tomatoes, chopped (about 475g )

• 60ml thinly sliced red onion

• 2 tablespoons red wine vinegar

• Freshly ground black pepper

• 6 slices sesame-seeded Italian bread or country bread, toasted

• 2 garlic cloves, halved

How to make Panzanella Tomato Toast with Crispy Capers and Basil Leaves

Heat oil in a medium skillet over medium-high. Add capers and fry, stirring occasionally, until crisp, about 2 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate to drain and season with salt. Fry basil in batches in same skillet until crisp, about 30 seconds. Transfer to paper-towel lined plate and season with salt. Let oil in pan cool slightly.

Toss cucumber, tomatoes, onion, vinegar, fried capers, and 1/4 cup warm caper-basil oil in a large bowl. Season with salt and pepper. Vigorously rub one side of hot toasts with garlic, then top with tomato mixture. Top with fried basil leaves and serve warm.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.