Bruschetta Puttanesca | Italian Food Forever

Last summer our garden rewarded us generously, producing an abundance of beautiful, sun-ripened tomatoes. For weeks we happily built meals around them, enjoying fresh tomato dishes in every form imaginable. One preparation that both my husband and I never tire of is classic tomato bruschetta. Most days, I keep it simple using chopped tomatoes tossed with minced garlic, fragrant basil, good extra-virgin olive oil, and a pinch of salt and pepper. Still, every now and then, I like to shake things up and explore new flavor combinations.

Because we both love the bold, briny flavors of puttanesca pasta, it seemed only natural to translate those elements into a bruschetta topping. The result is a vibrant, full-flavored mixture that feels familiar yet just a little unexpected. Bruschetta like this makes a wonderful appetizer for an easy weeknight dinner, but it also shines when served to guests, especially alongside a glass of wine and a simple meal.

Adding capers, olives, and a touch of anchovy paste transforms the tomatoes into something deeply savory and satisfying. While I’m not particularly fond of whole anchovies, anchovy paste has a much milder presence, melting seamlessly into the tomatoes and adding that unmistakable umami depth that defines a good puttanesca sauce. For the capers, I strongly prefer salted capers, which have far more flavor than those packed in brine. Just be sure to rinse them well before using, or the topping may become overly salty.

When it comes to olives, I almost always reach for pitted Kalamata olives. Their rich, winey flavor complements the tomatoes beautifully, unlike canned black olives, which I find lack character. I used a colorful mix of cherry tomatoes from our garden, but any ripe, flavorful tomatoes will work. If you’re using larger tomatoes, simply chop them finely so the mixture spoons easily onto the bread.

For the base, any rustic, crusty bread is perfect. You can grill or broil the slices depending on your mood and the season—both methods work equally well. And, as with nearly every tomato dish I make, fresh basil is non-negotiable. Its sweet, peppery aroma ties everything together in the most delicious way.

One final tip: wait to spoon the tomato mixture onto the toasted bread until just before serving, as the juices will quickly soften the slices. And if you happen to have leftovers, don’t let them go to waste—this topping is fantastic tossed with hot pasta for a quick, flavorful meal that feels effortlessly special.

Buon Appetito!
Deborah Mele