Bruschetta with Parsley & Caper Salad

Bruschetta with Parsley & Caper Salad
Makes 1 cup

This is a tasty filling that can be used as a dip, pate or stuffed under the skin of chicken before roasting for a bit of a twist. This also makes a great accompaniment to fish, lamb or beef when baking or barbecuing. Why not make up a batch and keep it in the fridge. The tomato and mint salsa is perfect for a bruschetta topping teamed with diced bocconcini or fresh mozzarella, feta or ricotta. The salsa is also perfect served on cooked pasta with shaved parmesan for a simple pasta sauce.

1 cup parsley leaves, chopped finely
8 tablespoon capers in brine, drained and chopped
½ tablespoon fresh tarragon leaves, chopped
1 large hard-boiled egg, chopped finely
Salt and pepper
2 tablespoon virgin olive oil
2 large ripe tomatoes, deseeded and chopped
Small handful of mint leaves
2 tablespoon extra virgin olive oil
Salt and pepper
Crusty bread sliced and toasted

Combine the chopped parsley, capers and the boiled egg season with salt and pepper and drizzle with olive oil, set aside this aside. You can keep is in the fridge for up to three days.

Combine the diced tomatoes with the mint and olive oil and salt and pepper. (you could also place the tomato and the mint in a food processor and pulse it until just chopped, then drizzle over the oil) Toast the breads and then top with the parsley and caper salad and then the tomato mix and serve.