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This recipe for Caper Tomato Bruschetta is so unbelievably EASY. It’s a great healthy appetizer/snack option.
I swear any combination of basil and tomato and I’m sold! This recipe combines flavors so nicely, but the best part is, you won’t spend much time in the kitchen.
First, add the can of diced tomatoes (making sure as much liquid is removed), minced garlic, capers, red peppers, basil, olive oil and salt to a food processor. Blend until chopped and combined.
Serve the bruschetta in a bowl next to french bread slices. I wouldn’t recommend pre making this for guests; the the sauce will soak into the bread and make it mushy. =( Definitely serve it separate!
This recipe makes about 1 cup sauce.
Looking for another bruschetta recipe?? Try my Fancy Mushroom Bruschetta and serve both bruschetta recipes at your next dinner party!
Classic Caper Bruschetta
This recipe for Caper Tomato Bruschetta is so unbelievably EASY. It’s a great healthy appetizer/snack option.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 1x
- Category: Vegan, Gluten Free
Ingredients
- 1 15 ounce can unsalted diced tomatoes, discard juice (or fresh tomatoes)
- 3 garlic cloves, minced
- 2 teaspoons capers
- 1/2 jar roasted red peppers, discard juice
- 1/2 cup packed fresh basil, stems removed
- 1/4 cup fresh flat leaf parsley, stems removed
- 1 tablespoon olive oil
- 1/2 teaspoon ground sea salt
Instructions
- Add all ingredients to food processor. Blend until chopped and combined.
- Serve bruschetta sauce in a bowl along with french bread slices. Makes about 1 cup bruschetta sauce.
Nutrition information below is based on 1 serving = 2 tablespoons
6 Comments
This dish was amazing. And it was so easy to make it almost seemed as if it was no work at all. Great job Christin and keep them comming!
★★★★★
I love the simplicity of this recipe, but I’ll bet it tastes so delicious!
Thanks Suzy! I just love dishes that are easy AND good! =)
While I wouldn’t have dreamed of making bruschetta without fresh tomatoes, sometimes they just aren’t available–and since I didn’t have any fresh basil, either, I used some refrigerated pesto. Since the pesto had oil, I skipped that in the recipe, using 2 generous tablespoons of pesto and good quality canned tomatoes. Yum!! Thank you so much for posting this.
★★★★★
I agree; I am usually all about fresh ingredients, but sadly, fresh tomatoes aren’t always easy to find in Michigan. Sometimes I like to create recipes that are more on the easy side, but still delicious. Glad you enjoyed it!! =)
I forgot when I posted that most of your recipes are vegan–the pesto I used had some cheese in it, but later yesterday I happened to be in my local “health” food store, and I found some pesto that was actually vegan.