Tomato Toast with Basil Oil and Crispy Capers

A July tomato — genuinely ripe, sun-warmed, from a farm stand or your own vine — needs almost nothing. This is a recipe built around that truth. The basil oil is brilliant green and grassy, the capers add a salty, briny crunch that cuts through the richness, and the bread is simply the vehicle. Use the best tomatoes you can find. Everything else follows from there.

Serves 2–4   ·   20 minutes

INGREDIENTS

• — For the basil oil —

• 1 large bunch fresh basil (about 40g / 1.5 oz leaves)

• 120ml (½ cup) good extra virgin olive oil

• Pinch of fine salt

• — For the crispy capers —

• 3 tablespoons capers, drained and patted very dry

• 3 tablespoons olive oil

• — For the toast —

• 4 thick slices sourdough or country bread

• 1 clove garlic, halved

• Olive oil, for brushing

• 600g (about 1.3 lbs) mixed ripe tomatoes — heirlooms, cherries, whatever is best at market

• Flaky sea salt and freshly cracked black pepper

• Optional: torn fresh burrata or ricotta spooned onto each slice before the tomatoes

METHOD

1.  Make the basil oil: bring a small pot of water to a boil. Blanch the basil leaves for exactly 10 seconds, then transfer immediately to a bowl of ice water. Squeeze completely dry — the drier, the better. Blend with the olive oil and salt on high until very smooth and vividly green. Strain through a fine-mesh sieve for a cleaner result, or leave unstrаined for more texture. The oil keeps refrigerated for up to five days and turns everything it touches beautiful.

2.  Fry the capers: heat the olive oil in a small skillet over medium-high heat. Add the completely dry capers — they will spit and sizzle immediately. Fry, stirring occasionally, for 3–4 minutes until they have opened and crisped into little flowers. Remove with a slotted spoon to a paper towel. They crisp further as they cool.

3.  Grill or toast the bread until deeply golden with good char at the edges. While still hot, rub each slice firmly with the cut face of the garlic clove and brush with a little olive oil.

4.  Slice the tomatoes in varying ways — thick rounds, wedges, halved cherries. Season generously with flaky salt and let sit two minutes.

5.  If using burrata or ricotta, spoon it onto the toast first. Pile the tomatoes over with abandon. Drizzle the basil oil generously. Scatter the crispy capers over the top. A final pinch of flaky salt and a crack of pepper. Eat immediately.