Bruschetta with Fresh Puttanesca Sauce
This addictive mashup—inspired by the classic Southern Italian dish, Pasta Puttanesca—pairs grilled bread with a quick no-cook topping of super sweet late-harvest tomatoes with spicy Italian peppers, marinated capers, olives and plenty of olive oil. Top everything off with plump, briny anchovy fillets and torn basil for the ultimate end-of-the-season treat.
Recipe by Asha Loupy
- Prep Time: 15 minutes
- 2–3 medium tomatoes
- 2 tablespoons Italian extra virgin olive oil, such as Tondo DOP Organic
- 1 tablespoon Marinated Capers in Extra Virgin Olive Oil with Herbs from Caravaglio
- 1–1 1/2 teaspoons IASA Hot Pepper in Olive Oil
- 2 tablespoons Taggiasca or Kalamata olives, pitted and roughly chopped
- 1 medium garlic clove, minced
- 4–6 large basil leaves, torn
- 4 thick slices rustic Italian bread
- 8 Anchovy Fillets in Olive Oil from IASA
To prepare the tomatoes, slice the end off each tomato and then grate on the large side of a grater into medium bowl (you will be left with the tomato skins, which you can discard). Add the extra virgin olive oil, marinated capers, hot peppers, chopped olives, garlic and torn basil to the tomatoes and stir to combine. Taste and adjust seasonings, if necessary. Set aside while you toast the bread.
Toast the bread in a toaster or under the broiler until golden brown. To assemble, arrange the slices of bread on a serving platter and spoon layer of the reserved fresh Puttanesca sauce over each slice. Garnish each toast with two anchovy fillets and an extra drizzle of extra virgin olive oil.