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Panzanella Tomato Toast with Crispy Capers and Basil Leaves
Ingredients
  • ½ cup olive oil
  • ¼ cup drained, dried capers
  • Kosher salt
  • 15 washed, well-dried fresh basil leaves
  • ½ large English hothouse cucumber, quartered, sliced ¼" thick
  • 1 pound heirloom tomatoes, chopped (about 3 cups)
  • ¼ cup thinly sliced red onion
  • 2 tablespoons red wine vinegar
  • Freshly ground black pepper
  • 6 slices sesame-seeded Italian bread or country bread, toasted
  • 2 garlic cloves, halved
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