Summer, especially because of fresh yummy tomatoes, screams “Bruschetta” to me.
It reminds me of my trip to Sicily every time I have some. It reminds me of the time my friends and I waited for more than and hour and a half for our dinner in Catania, Sicily. But the heavenly Bruschetta made up for it all!
Here’s mine and the Chef’s version.
Our Sicilian Bruschetta
4 fresh tomatoes, halved, and diced fine
2 tablespoons finely chopped green onions
A few finely cut basil and sage leaves
Thinly sliced Mozzarella cheese
1 clove garlic
2 teaspoons capers, rinsed and chopped
2 teaspoons extra virgin olive oil, plus more for brushing toasts
1/2 teaspoon red wine vinegar
Pinch of white pepper
Pinch of salt
Crusty bread, sliced fairly thin, lightly toasted or grilled and brushed with extra virgin olive oil
Optionally 2 and 1/2 tablespoons chopped pitted Sicilian olives – I like olives, the Chef doesn’t
Mix all ingredients (except for bread) in a small bowl and let steep for about 45 minutes. Make sure to refrigerate if letting it steep for more than an hour.
Spoon onto toasted, oiled bread slices and serve.