Lately, this bruschetta with caper pesto has been a regular on my meal rotation. It’s a quick and simple appetizer or an easy dinner on my busy weeknights, and if you love pesto, I’m sure you’re going to love this recipe.
Until recently, I was not a big fan of capers. My taste changed last summer while I was on holiday in Naxos, Greece. The island has her own version for the Greek salad, as they add a type of Naxian rusk bread and capers. I ate so many salads like this one that I came back to Spain being a good fan.
So, one day reading one of my favourite magazines, Cucina Naturale, I saw the recipe of this bruschetta with caper pesto and I prepared it the next day. Let me tell you that even if you’re not a big fan of capers, you will probably love this recipe. I’ve prepared it several times to people who hate capers and they just love this bruschetta. If you prepare it soon, let me know. Just be careful… it’s addictive!
INGREDIENTS for 6 bruschette
150 gr (1 cup) raw almond
100 gr (½ cup + 1 tbsp) capers
10 basil leaves
6 bread slices
1 garlic clove
Extra virgin olive oil
Let’s start with the pesto. So, remove the salt from the capers washing them. If you use them fresh, you can go to the next step. Place them in a chopper with the almonds, basil, the garlic clove and add a generous dash of olive oil. Grind them well and set aside.
Now in a grill pan, prepare the eggplant already cut in small slices. Later the bread slices. Meanwhile cut the cherries in 4 pieces and place them in a bowl with a bit of olive oil and some basil leaves.
Now, spread a generous amount of caper pesto in each slice, place the cherries, basil and eggplant.