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Fresh Living Network
Crusty bruschetta topped with caponata

Crusty bruschetta topped with caponata

Warmer weather calls for al fresco entertaining.
4
RECIPE TYPE:Appetisers
 
Method
  • Heat Monini Classico Extra Virgin olive oil in a pot over a medium heat.
  • Add chopped red onions, diced celery sticks, diced red pepper, diced aubergines and salt.
  • Simmer for 25 minutes, stirring frequently.
  • Add skinned, deseeded and chopped tomatoes and cook for a further 3 minutes.
  • Add chopped, pitted green olives, capers, castor sugar and red or white wine vinegar.
  • Cook for 10 minutes or until most of the liquid has evaporated.
  • Brush thick slices of sourdough bread with Monini Classico Extra Virgin olive oil and grill.
  • Top with caponata and fresh basil and serve immediately.
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