Campari® Puttanesca Bruschetta
6Campari® Puttanesca BruschettaServes 6
1515 Mins 5 Mins 20 Mins
- 1/2 lb Campari® tomatoes, diced
- 1 Tbsp capers, roughly chopped
- 3 Tbsp Kalamata olives, pitted and roughly chopped
- 1 Tbsp flat leaf parsley, chopped
- 1 baguette, sliced into 12 ½” slices
- 1 clove garlic plus 2 cloves, thinly sliced
- 3 Tbsp extra-virgin olive oil, separated
- 1/4 tsp chili flakes
- Kosher salt and freshly ground black peppercorns to taste
- Toast baguette slices and rub with garlic clove. Drizzle toasted bread lightly with 1 tablespoon of olive oil. Set aside.
- In a small nonstick pan, heat 2 tablespoons of olive oil over medium heat. Add sliced garlic and gently fry to very light golden color, approximately 1 minute. Add chili flakes, capers, and olives. Stir and continue to fry another minute. Remove pan from heat and cool slightly.
- Place diced tomatoes in a medium mixing bowl. Pour slightly warm garlic-caper mixture over tomatoes and gently stir. Fold in chopped parsley and season with salt and pepper to taste.
- To serve, spoon a generous spoonful of bruschetta tomatoes over crostini.
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