Recipe Rating:
 3 Ratings
Serves: 6
Prep Time:
Cooking Method: No-Cook or Other


12 roma tomatoes (seeded and diced)
1 small jar of capers (rinsed well in water)
1 bunch of green onions (diced)
1 bunch fresh basil
4 clove garlic (minced)
1 pinch kosher salt
3 Tbsp good olive oil
2 Tbsp lemon juice or balsamic vinegar (optional)
3 tsp fresh parmigiano reggiano (optional)
1 tsp oregano, dried
1 loaf of bread (toasted with olive oil/garlic)

The Cook

Kristine Pruitt Recipe
Lightly Salted
Buchanan, MI (pop. 4,456)
Member Since Feb 2012
Kristine's notes for this recipe:
I came up with this recipe when I lived in Los Angeles, CA. It makes a great appetizer and is easy to make!
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Kitchen Crew
This bruschetta recipe is different from others I've made in that it introduces capers and a healthy amount of Parmigianino reggiano. It was a refreshing change from the traditional recipe, and I predict it would be a real hit at your next gathering!

[Read more about this recipe in Janet's Notebook!]


In a bowl, put tomatoes, capers and green onions. Add the juice of one lemon and the olive oil. Then add the garlic and fresh basil. Toss well. Season with just a pinch or so of kosher salt. (Be sure to rinse the capers or bruschetta will be too salty.) Serve with toasty bread and sprinkle with fresh parmesan. Yummy.

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user Kristine Pruitt Kristine_Pruitt - Mar 13, 2010
Thanks, Janet! People do really eat this one up...and it is different from typical bruschettas, still incorporating those Mediterranean flavors. I'm glad you liked it!
user Jojo Hansen jojohansen - Sep 1, 2010
Wow !! totally different. I'm going to try it tonight since I will be preparing Fusilli Alla Caprese for dinner. Thank you.
user mary kibler launderylady26 - Sep 1, 2010
thanks for sharing .this is very much like i had on my visit to sicily
user Kristine Pruitt Kristine_Pruitt - Sep 6, 2010
I'm glad you liked it! I've always wanted to go to Sicily.
user Kitchen Crew JustaPinch - Mar 29, 2011
I tried this recipe and say it's Family Tested & Approved!

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