Bertes me Capari (Tomato Paste-Caper Dip) on Bruschetta

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The simplest of dishes like this one, which is essentially nothing more than tomato paste mixed with capers and olive oil, rely on the best ingredients. In this case, the tomato products and capers from the volcanic terroire of Santorini, one of Greece’s most unique islands and major tourist destinations.

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Bertes me Capari (Tomato Paste-Caper Dip) on Bruschetta

By Diane Kochilas

Servings

Aegean Islands, Dairy Free, Meze / Starters, My Greek Table, Recipes, Season #2, Snacks, Vegan, Vegetables, Vegetarian

Servings

Aegean Islands, Dairy Free, Meze / Starters, My Greek Table, Recipes, Season #2, Snacks, Vegan, Vegetables, Vegetarian

Ingredients

2 – 4 thick wedges of good bread
2 - 4 tablespoons extra virgin Greek olive oil as needed
½ cup good quality tomato paste such as Santorini tomato paste
¼ cup Santorini capers rinsed, drained and chopped

Instructions

Cut the bread into oval wedges about an inch (2/5-cm) thick. Brush both surfaces with olive oil. Heat a ridged nonstick grill pan and drizzle in a little olive oil. Grill the bread slices on both sides until crisp and lightly browned.
As the bread is grilling, make the bertes: In a small bowl, mix the tomato paste, 2 tablespoons of olive oil and the capers. If it’s too dense, add remaining olive oil. Spread onto the bruschetta and enjoy!

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Rich, tangy, and full of Mediterranean flavor, this Bertes me Capari (Tomato Paste-Caper Dip) on Bruschetta is the perfect appetizer or snack to wow your guests.

To elevate this dish even further, visit my online store at shop.dianekochilas.com, where you'll find hand-picked artisanal Greek products like Greek Extra Virgin Olive Oil and aromatic greek herbs—ideal for bringing authentic, fresh tastes to your kitchen!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Bertes me Capari (Tomato Paste-Caper Dip) on Bruschetta