The best way to finish off a piece of bruschetta topped from the bruschetta bar with tomatoes and cheese is to add a bit of zing. This is so simple and can be added to any salad, pasta or just on top of chicken, fish or even beef. The heat of the chilli adds a little kick to any meal.
1 x Small French Shallot
2 x Cups of firmly packed herbs, such as basil, parsley or mint (I used basil this time)
1 Clove of garlic
1 Large Red Chilli (seeds included)
¼ cup white wine vinegar
½ Olive Oil
3 Tablespoons of Capers
Juice of 2 Lemons
Salt and Pepper to taste
Add all ingredients except the olive oil to the food processor. Blend until everything is cut up finely.
Add the olive oil while the food processor is still going, in a steady stream.
Keep blending until all the oil is incorporated and everything is well mixed.