Capers are either preserved in brine or salt. This needs to be removed before use. Conapaira capers are best soaked for 15 minutes prior to use.
Servings: 6 as a canapé
Preparation Time: 10 minutes
Cooking Time: 4 minutes
200g teardrop or grape tomatoes, halved
¼ cup (60mls) extra virgin olive oil
½ large bunch basil, leaves picked
2 tablepooons capers, or to taste, rinsed to remove excess salt
2 tablespoons black olives, pitted and chopped
1 teaspoon (5ml) red wine vinegar
1 ciabatta, sliced
1 large clove garlic, halved
- Heat a cast iron grill over medium heat. Gently toss tomatoes with 1 tablespoon oil and cook on grill until wilted. Remove and cool.
- Rub the ciabatta slices with the halved garlic and brush with olive oil. Place on grill pan and cook until lightly charred on each side.
- Meanwhile tear basil leaves into a pestle and mortar and pound lightly. When broken down add vinegar and remaining tablespoon of oil. Mix well. Add black olives and pound to combine all ingredients. Finally add capers and pound a little, crushing some but leaving some whole. Taste and adjust seasoning if desired.
- To serve, spoon caper, olive and basil mixture over toasted ciabatta. Top with tomatoes and serve immediately.
*Note: Australian measurements 1 tablespoon = 20ml are used throughout.
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