I looooooove appetizers. Call them “small bites,” “tapas,” “starters” or whatever, but there is something I just love about having little bites of perfect, delicious food. Probably one of the main things I like about small bites is that I can eat a lot of them and in my brain still feel like I am controlling my portions. Because even if I eat 20 stuffed mushrooms, they’re small, so really it can’t be that bad for me, right?
While my logic might not make a lot of sense, this recipe does. It is extremely straightforward and simple, and best of all, it is an appetizer! My favorite part about this is how it combines one of my favorite pasta sauces (puttanesca!) with perfectly toasted little slices of bread, lending a great spin to traditional bruschetta. It is also very, very easy and quick, and I could see myself eating the topping, minus the bread, as a sort of salad. Low carb is good, right?
- 1 baguette (I used sourdough), sliced into 1/2 think rounds
- 3 cloves garlic, peeled and cut in half
- 2 tablespoons olive oil
- 1 pint cherry tomatoes, sliced in half
- 1/2 cup Kalamata olives (THE BEST OLIVES!), sliced in half
- 1/4 cup capers
- 3 tablespoon balsamic vingegar
- 1/2 cup basil, cut chiffonade style
Pop those suckers in the oven, for about 12 minutes or until the bread is nice and toasty.
MEANWHILE, start to make your topping. Put your tomatoes in one bowl.
Put your olives and capers together in another bowl.
Heat up a pan with a little olive oil on the stove. Add the tomatoes and cook for about 4 minutes until they become soft and close to splitting.
Add the olives, capers and basil to the pan and saute briefly, for one minute. Remove from heat.
Return the mixture to a bowl and drizzle with the balsamic. Stir. Serve the salty, tangy goodness over your perfect little toasts!