Crostini Bar: Puttanesca Bruschetta

by Rachael Ray Show Staff 8:00 AM, September 28, 2010

Aired September 28, 2010

Serves Makes about 2 1/2 to 3 cups
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

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.