Tag Archives: capers

Easy Bruschetta

If you have tomatoes and bread you can make an easy bruschetta. Perhaps the other versions are a tad bit more difficult. I made three different bruschettas: tomato, blue cheese fig and salmon pesto.

Start with a french baguette. I sliced the baguette into slices 1/2″ thick which I grilled in olive oil until golden. I topped one with chopped tomatoes, sea salt and a fig balsamic drizzle; I topped one with gorgonzola cheese, slices of Spanish pajarero figs, chopped pistachio nuts and fig balsamic drizzle and one with prepared pesto, a slice of smoked salmon and topped with capers.

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Caponata (Eggplant Appetizer)

When I was growing up my mother purchased this all the time in a can. I remember how happy she looked when she was eating it. I remember how pretty the purple eggplant was on the can too. She never prepared it since none of us kids would have eaten it. I don’t like anchovies so my version does not have any in it. My mother also ate sardines out of a can while us kids would watch her in amazement.

Caponata

  • 1 Italian eggplant sliced into 1″ cubes
  • 2 cups chopped cherry or grape tomatoes
  • 1 cup celery chopped
  • 1/2  cup yellow onion chopped
  • 1/4 cup sliced green olives
  • 1 Tbsp capers
  • 1/8 cup white vinegar
  • 1 – 6 oz. can tomato paste
  • 2 Tbsp sugar
  • Olive oil for sauteing
  • Salt and pepper to taste

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Optional: Slice one zucchini into 1/2″ discs , roast and place on a piece of bread and cover with the eggplant appetizer.

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Cook the eggplant in olive oil for 10 – 15 minutes until it turns brown and set aside. Saute the celery and onion in a pan for 10 minutes.  Put the eggplant, celery, onions, olives, capers, vinegar, tomatoes, tomato paste, sugar, salt and pepper in a sauce pan and cook for 20 minutes on low. This can be served cold or warm with crackers, bread or over pasta.

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Pesto & Smoked Salmon Bruschetta

This is my favorite bruschetta and it has my favorite ingredient in it . . .  CAPERS!

Pesto

  • 2 cups fresh basil
  • 1/3 cup olive oil
  • 2 cloves garlic minced
  • 1/2 cup Parmesan cheese
  • 1/4 cup roasted pine nuts
  • Salt and pepper to taste

Mix all the ingredients in a food processor until the pesto is creamy and smooth. Add more oil if you want your pesto more fluid.

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Smoked Salmon Bruschetta

  • 1 French Baguette
  • 1 – 4 oz. package smoked wild sockeye salmon
  • 1 red onion minced
  • 1 jar large capers
  • 1 – 8 oz. container mascarpone cheese
  • prepared pesto
  • olive oil for bread

Slice the baguette in 1/2 slices. Place the slices on a baking sheet, spread olive oil on each slice with a pastry brush and heat in the oven on 350 degrees for 5 – 10 minutes to warm them. Remove bread slices from oven and spread a thin layer of mascarpone cheese, a layer of pesto, cover with a piece of smoked salmon and sprinkle with minced red onions and capers and serve immediately.

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Chicken Piccata

This is an easy dish to prepare with simple ingredients. However, you must like capers. I cannot say enough good things about capers. Whenever I have this dish at a restaurant there are never enough capers on it. For some reason they are treated like little nuggets of gold. That is one reason to make it at home. Also I only purchase the large capers so I get more of the flavor of them. I added a simple steamed vegetable medley of baby carrots, yellow and zucchini squash.

Chicken Piccata with Steamed Vegetables

  • One chicken breast pounded out flat
  • Flour to dredge the chicken breast in
  • Juice of one half of a lemon
  • 1 Tbsp of butter
  • 1 Tbsp of olive oil
  • 2 Tbsp of white wine
  • 1 Tbsp large capers
  • Salt and pepper to taste

Pound out the chicken breast on a cutting board until it is flat and dredge it in white flour to coat it on both sides. Add olive oil and butter to a saute’ pan. Add the chicken breast to the pan and cook until it turns golden brown on both sides. Remove the breast from the pan and add the white wine to the sauce in the saute’ pan and stir it in. Then add the capers and warm them in the pan. Add the lemon juice to the pan. Pour the sauce over the chicken breast and serve immediately.

Chicken Piccata Prep

Chicken Piccata

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