Panzanella Tomato Toast with Crispy Capers and Basil Leaves
['1/2 cup olive oil', '1/4 cup drained, dried capers', 'Kosher salt', '15 washed, well-dried fresh basil leaves', '1/2 large English hothouse cucumber, quartered, sliced 1/4" thick', '1 pound heirloom tomatoes, chopped (about 3 cups)', '1/4 cup thinly sliced red onion', '2 tablespoons red wine vinegar', 'Freshly ground black pepper', '6 slices sesame-seeded Italian bread or country bread, toasted', '2 garlic cloves', 'halved']
Heat oil in a medium skillet over medium-high. Add capers and fry, stirring occasionally, until crisp, about 2 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate to drain and season with salt. Fry basil in batches in same skillet until crisp, about 30 seconds. Transfer to paper-towel lined plate and season with salt. Let oil in pan cool slightly.
Toss cucumber, tomatoes, onion, vinegar, fried capers, and 1/4 cup warm caper-basil oil in a large bowl. Season with salt and pepper. Vigorously rub one side of hot toasts with garlic, then top with tomato mixture. Top with fried basil leaves and serve warm.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.