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Panzanella Tomato Toast with Crispy Capers and Basil Leaves

Name: Panzanella Tomato Toast with Crispy Capers and Basil Leaves
Cuisine: italian
Ingredients: 1/2 cup olive oil; 1/4 cup drained, dried capers; Kosher salt; 15 washed, well-dried fresh basil leaves; 1/2 large English hothouse cucumber, quartered, sliced 1/4" thick; 1 pound heirloom tomatoes, chopped (about 3 cups); 1/4 cup thinly sliced red onion; 2 tablespoons red wine vinegar; Freshly ground black pepper; 6 slices sesame-seeded Italian bread or country bread, toasted; 2 garlic cloves, halved

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat oil in a medium skillet over medium-high. Add capers and fry, stirring occasionally, until crisp, about 2 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate to drain and season with salt. Fry basil in batches in same skillet until crisp, about 30 seconds. Transfer to paper-towel lined plate and season with salt. Let oil in pan cool slightly.
2.
Toss cucumber, tomatoes, onion, vinegar, fried capers, and 1/4 cup warm caper-basil oil in a large bowl. Season with salt and pepper. Vigorously rub one side of hot toasts with garlic, then top with tomato mixture. Top with fried basil leaves and serve warm.

Recipes sourced from Epicurious.com.

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