Caponata ischitana bruschetta

bruschetta caponata ischitana ischia napoliThe caponata ischitana bruschetta, it’s a perfect appetizer to enjoy the bounty of summer. Let’s try to cook this Mediterranean recipe with me!

Ingredients (4 people):

  • 400 gr. stale bread
  • 100 gr. cherry tomatoes
  • 1 lettuce
  • 1 onion
  • 100 gr. olives
  • 2 tuna cans (in olive oil)
  • 8 fresh basil leaves
  • 2 tbsp extra virgin olive oil
  • 1 teaspoon salt, more or less to taste
  1. Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.
  2. Cut the stale bread into medium slices and moisten them with hot water.
  3. Clean and wash all vegetables.
  4. Chop cherry tomatoes, lettuce and onion and toss them with extra virgin olive oil, basil leaves thinly sliced and salt.
  5. Add tuna and olives.
  6. Toast the stale bread slices: place the slices in the oven on the top rack and toast for about 5 minutes until lightly browned around the edges.
  7. Serve toasted bread with the caponata ischitana mixture: arrange the toasted bread on a platter and use a spoon to gently top each with some of the caponata ischitana mixture.

Buon appetito!


caponata ischitana Ischia


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