Tomato & Caper Tapas

salt-cured capers

day old country-style bread or sourdough

garlic cloves

extra virgin olive oil

tomato paste

vine-ripened tomatoes

salt

dried oregano

hot red pepper flakes (optional)

Re-hydrate a few spoonfuls of capers by placing them in warm water and letting them sit for about 5 minutes. Drain, rinse and drain again. Set aside.

Slice slightly stale country bread or a baguette into 3/4-inch slices and place in a 350 degrees oven for about 5 minutes. Turn the oven off and let the bread cool in it; it should dry in the process.

Rub each piece of dry bread with the cut side of a garlic clove, then drizzle with extra virgin olive oil. Spread a thin slick of tomato paste on the toasts, then sprinkle on the capers and some diced ripe tomatoes.

Add a final drizzle of olive oil, a sprinkle of salt and crumble of dried oregano. If desired, you can add a sprinkle of hot red pepper flakes, too.

Let sit for about 30 minutes before serving to soak up the flavors.

Enjoy with cooling evening drinks.