Toss tomatoes, garlic and ½ tsp salt in a bowl. Tear bread into pieces and toss with tomato mixture. Stand for 1 hour to let bread soak in juices; add a little water if bread is too dry.
Add oil, caperberries and basil, and toss to combine. Season with salt and pepper, and serve with extra basil leaves.
As seen in Feast Magazine, Issue 16, pg71.
Photography by John Laurie & Brett Stevens
Add oil, caperberries and basil, and toss to combine. Season with salt and pepper, and serve with extra basil leaves.
As seen in Feast Magazine, Issue 16, pg71.
Photography by John Laurie & Brett Stevens