Everyday food CAPRESE BRUSCHETTA
SERVES 4 PREP 5 MINS + MARINATING COOK 15 MINS
• 400g punnet medley tomatoes, halved • ½ red onion, thinly sliced • 2 tbsp olive oil • 2 tbsp basil leaves, torn • 1 tbsp baby capers, rinsed, drained • 3 garlic cloves, crushed • 2 tsp red-wine vinegar • 1 tsp dried oregano • 8 × 1.5cm-thick slices ciabatta bread • 180g tub bocconcini, drained, torn 1 In a medium bowl, combine tomatoes, onion, olive oil, basil, capers, garlic, vinegar and oregano. Season generously. Set aside 10 mins for the flavours to develop.
2 Preheat an oven grill on high. Spray both sides of bread with olive oil. Toast 1-2 mins each side until golden.
3 Top toasted ciabatta with torn bocconcini and tomato…
