Ingredients

1.5 kilogram ripe tomatoes

2 tablespoon extra-virgin olive oil

1/4 cup loosely packed fresh baby basil leaves

2 tablespoon baby capers, rinsed, drained

500 gram loaf wood-fired bread

1 clove garlic, halved

Method

1.Seed and finely chop tomatoes; combine in medium bowl with oil, basil and capers. Season to taste.

2.Cut bread into 12 slices; toast slices both sides on heated, oiled grill plate (or grill or barbecue). Rub one side of each slice with the cut side of a garlic clove; place toast on platter, garlic-side up.

3.Top toasts with tomato mixture; sprinkle with freshly ground black pepper and drizzle with a little extra olive oil.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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