Save to your scrapbook
Caponata and Crostini
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Tomatoey caponata is the Italian answer to French ratatouille. As well as being a great topping for crostini, it can also be made as a side dish and would go well with turkey or a roasted fish. It can be served warm or cold, and keeps well in the fridge for up to 2 days.
The Corker recommends: a generous and rich shiraz from Sicily has the same kind of lazy relaxed appeal as the caponata itself.
Typical values per serving:
This recipe was first published in December 2007.