Bruschetta alla siciliana

Bruschette with Pantelleria Capers and Sundried Cherry Tomatoes(serves four)Ingredients4 ripe tomatoes10 greek basil leaves (or 5 regular basil leaves)2 teaspoons salt-preserved capers, soaked for a few minutes in water and drained10 sun dried cherry tomatoes preserved in extra virgin olive oil 2 cloves garlic4 slices thick crust bread (ideally Italian sourdough natural yeast bread)1 tsp dried oregano2 tbsp extra virgin olive oil saltPreparation:Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.

Small tomatoes shine in cooked side dishes and atop crostini

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