Bruschetta is a simple and quick recipe but don’t let its simplicity deceive you – using the right quality ingredients it can be absolutely delicious! This recipe shows you how to combine the classic Sicilian dish, Caponata, with bruschetta in order to create a very tasty, vegetarian starter!
- 4 tbsp Filippo Berio Classico Olive Oil
- 400g can plum tomatoes
- 2 aubergines, cut into large die-shaped pieces
- 2 red peppers, cut into large die-shaped pieces
- 1 red onion, peeled and finely sliced
- 2 sticks of celery, thickly sliced
- 2 tbsp Filippo Berio Red Wine Vinegar
- 2 tbsp capers
- 12 pitted green olives, halved
- 2 tbsp raisins
- 2 tbsp pine nuts (optional)
- 4 tbsp freshly chopped flat-leaf parsley
For the bruschetta
- Sliced ciabatta or sour dough bread, 2.5 cm thick
- Garlic cloves, peeled
- Filippo Berio Extra Virgin Olive Oil, for drizzling
- For the Bruschetta: Toast the bread, on both sides, preferably in a griddle pan or under a preheated grill, you can even pop them on a BBQ.
- Rub the garlic into the hot bread. Drizzle with Filippo Berio Extra Virgin Olive Oil and serve with the following toppings.
- For the Caponata: Heat the Filippo Berio Classico Olive Oil in a large deep-sided lidded pan and fry the aubergine for 5 minutes. If the pan gets dry, add a little hot water.
- Once the aubergine is browned, stir in the peppers, onion and celery and cook for a further 5 minutes. Add the remaining ingredients and bring to the boil. Turn the heat down, cover and simmer for 20-25 minutes. If the mixture gets too dry, add more water.
- Allow to cool and serve the Caponata on the bruschetta, garnish with flat leaf parsley.