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Playing Crostini Bar: Puttanesca Bruschetta


  • 1 teaspoon anchovy paste
  • 2 cloves garlic, grated or pasted
  • 1/4 cup EVOO Extra Virgin Olive Oil
  • 6 heirloom plum or large hothouse plum tomatoes, cut into 1/2-inch dice
  • A handful of caper berries, drained and quartered or sliced or 3 tablespoons capote capers, drained and coarsely chopped
  • A generous handful of flat-leaf parsley, chopped
  • 1/2 small red onion, finely chopped
  • A few leaves basil, torn or chopped
  • 1 small Fresno or Italian hot cherry pepper, seeded and chopped
  • A handful oil-cured black olives, pitted and finely chopped


Serves: Makes about 2 1/2 to 3 cups


With a fork or whisk, combine anchovy and garlic paste with EVOO in a bowl. Add tomatoes, capers, parsley, onion, basil, chili pepper, olives and toss to combine. Serve with charred or toasted bread.