Name: Charred Tomato Bruschetta with Olive & Capers
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 large overripe tomatoes; 1 small baguette (about 12 slices); 2 tbsp extra virgin olive oil, plus more for drizzling; 2 tbsp capers, rinsed and drained; 8 pitted black olives, chopped; 2 cloves garlic, peeled; 1/4 cup fresh basil leaves, torn; 1/2 tsp sea salt; 1/4 tsp freshly ground black pepper

Charred Tomato Bruschetta with Olive & Capers

ArtisanSage1996

Nothing showcases summer’s bounty like a bruschetta bursting with the deep, sweet tang of overripe tomatoes. This recipe leans into Venetian inspiration, charring the tomatoes under the broiler to concentrate their flavor and give the dish a smoky edge. Capers and black olives add briny pops, while fresh basil and a drizzle of quality olive oil make it vibrant and fresh. Served atop crisp baguette slices rubbed with garlic, this is a lively, textural starter or light meal—perfect for using up those tomatoes at their peak of ripeness!

Ingredients

Instructions

Preheat your broiler to high. Line a baking sheet with foil.
Slice tomatoes in half and place them cut-side down on the baking sheet. Broil for 8-10 minutes or until skins are blistered and edges are charred. Cool slightly, then peel and roughly chop the tomatoes, discarding skins.
Meanwhile, slice the baguette into 1/2-inch slices. Arrange on a separate baking sheet and brush lightly with 2 tbsp olive oil. Toast under the broiler for about 2-3 minutes per side, until golden and crisp.
Rub each toasted baguette slice with a garlic clove while still warm.
In a bowl, mix charred chopped tomatoes, capers, olives, salt, and pepper. Spoon the mixture generously onto each baguette slice.
Top with torn basil leaves and a final drizzle of olive oil. Serve immediately.