Tuesday, September 6, 2011

Switch It Up

I love dishes that have so many options for success that each individual can add or subtract favorite ingredients to allow their taste buds the best experience possible. Back in March I shared my sister-in-law, Amanda's, recipe for bruschetta, which is one of my favorite recipes I've ever had. Now here is the secret. Most of the time I don't enjoy ones w/ fresh basil, yet love hers! I don't mind basil, but I think if there is too much, it over takes a dish; and I've had bruschettas where that is exactly what happened. The only other recipe for it I've had that has a great balance is at our favorite Italian restaurant here in Fort Wayne, Casa's. One of the first times I made it here at home was immediately following a "bad" version w/ way TOO much basil. So I decided to substitute something else. I wanted an unique flavor, and thought what about salty w/ a little tang. Therefore, I decided on capers! I love those little berries. They just pop in your mouth. How can such big flavor come out of something so tiny?? I didn't even know I was craving this until I saw Tricia at Recipe Roundup, make a bruschetta salad! She's so smart, I know! As soon as I saw her picture my stomach screamed out out to me "bruschetta please". And it was perfect timing since Adam was going to be in Indy for the stem cell transplant--I could fix a small pizza for Alex and enjoy these little bites for myself. It makes a great appetizer, or a dinner/lunch for one! I've been making this version for years, and when it's time for one w/ just the right amount of basil, I know where I can get that too!

Bruschetta w/ Capers
4 Roma tomatoes, seeded and chopped
2 TBS capers, drained
1 tsp plus 2 TBS olive oil
1 tsp red wine vinegar
1/4 c. red onion, chopped
1/2 tsp salt
1/2 tsp pepper
1 clove garlic, minced
French bread, sliced 1/2" thick and toasted

Combine tomatoes, capers, onion, 1 tsp oil, vinegar, s/p. While bread is toasting, place remaining 2 TBS oil and garlic in small saucepan on low heat. When bread is done, brush one side w/ garlic oil and top w/ tomato mixture.
*NOTE* You can make the tomato mixture ahead and chill for 1-2 hours, but let come to room temperature before using.

~Come join me on Formula Mom For Tasty Tuesday~

Shared on Mandy's Recipe Box Sept. 6, 2011
Shared on Chef in Training Sept. 6, 2011
Shared on Hugs & Cookies Sept. 6, 2011
Shared on Lady Behind The Curtain Sept. 6, 2011
Shared on Recipes For My Boys Sept. 8, 2011
Shared on Miz Helen's Country Cottage Sept. 8, 2011
Shared on It's A Keeper Sept. 8, 2011
Shared on Around My Family Table Sept. 8, 2011
Shared on Simply Sweet Home Sept. 9, 2011
Shared on Country Cooks Across America Sept. 17, 2011
Shared on Food Corner Nov. 2, 2011
Shared on Gooseberry Patch Feb. 1, 2012
Shared on Amee's Savory Dish Feb. 3, 2012


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16 comments:

  1. Lesa @Edesia's NotebookSeptember 6, 2011 at 9:58 AM

    Mmmm Casa's! Love that place. My husband and I went there on our first date. Ah, memories!

    I love your idea of adding capers. I like them too, but wish they weren't so expensive. I kind of treat them as a splurge.

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  2. Inspired by eRecipeCardsSeptember 6, 2011 at 10:28 AM

    Ah Bruschetta ... a poor man's pizza.

    My secret bruschetta recipe is whatever happens to be in my fridge. It;s one of my go to leftover recipes.

    Capers are a great idea. i use them rarely (I am cheap), but when I do, I always seem to have just a bit left over. This is better than tossing in a marinara sauce!

    Great post... and BTW, I love the photo.

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  3. KristaSeptember 6, 2011 at 10:46 AM

    @ Lesa, Adam and I went there on our first date too! I find capers at Walmart for around $2 for a jar :)

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  4. Lesa @Edesia's NotebookSeptember 6, 2011 at 11:47 AM

    $2 isn't bad at all; at my Meijer they are at least $4.20.

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  5. KristaSeptember 6, 2011 at 12:57 PM

    Yeah, it isn't a very big jar, but a little goes a long way and it lasts me at least 2-3 recipes usually. And my Kroger usually has them on sale about 2x per month and that is a bigger jar :)

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  6. carolinaheartstringsSeptember 6, 2011 at 2:45 PM

    This looks like a great recipe. The capers are the perfect addition! Thanks for sharing it.

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  7. Jenna @ NewlywedsSeptember 6, 2011 at 5:33 PM

    Yum, they look delicious, I like the addition of the capers.

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  8. DANIELLESeptember 6, 2011 at 9:40 PM

    THESE SOUND SUPER SALTY-----RIGHT UP MY ALLEY!!!!! THANKS FOR LINKING UP AT WONKA WEDNESDAY!

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  9. AmySeptember 7, 2011 at 2:29 AM

    this looks great....Thanks for sharing with 'food corner' event...

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  10. Miz HelenSeptember 10, 2011 at 9:48 AM

    This looks like a great recipe! Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come back soon!
    Miz Helen

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  11. Chef in TrainingSeptember 13, 2011 at 2:41 AM

    yummy! This looks great!

    Thanks so much for linking up to Tuesday Talent Show! I would love to have you stop by and link up again with more great projects!
    -Nikki
    http://chef-n-training.blogspot.com/

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  12. mike @ the culinary lensSeptember 25, 2011 at 1:06 PM

    I love Bruschetta and did not know until recently I have mispronounced it for years.. These look so good. I love how flexible Bruscheta is

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  13. AnonymousNovember 2, 2011 at 2:22 AM

    Looks Delish!!!

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  14. AmilaNovember 8, 2011 at 2:35 AM

    They look so tasty.Want to give it a try.Thank you for linking with Midweek Fiesta.Hope your participation in next weeks too
    Food Corner

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  15. ArchanaNovember 9, 2011 at 7:41 AM

    This looks very tasty. I saw it on Amy's Midweek Feista. Will try this out. Hosting an event which I am calling Back to our Roots Also hosting for Nov’11 Veggie Food for the Month_Raw Banana. Please do send me your entries.

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  16. UnknownFebruary 7, 2012 at 1:21 PM

    Krista, I am thrilled to have you back on Fit and Fabulous Fridays!! Thanks for the lovely bruschetta recipe. Looks delish!!

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