Summer bruschetta for appetizer

Wash the cherry tomatoes thoroughly, cut them into four equal pieces and place them in a bowl.

Peel the Tropea onion and slice it thinly, then add the slices to the tomatoes. Rinse the capers to remove the brine, add them to the vegetables and dress well with extra virgin olive oil, salt, pepper and plenty of basil, torn by hand.

Now add half a packet of Gran Soresina Snack&Mixa and mix everything together well.

Cut the slices of bread – if using a large loaf, cut each slice in half – and toast them well.

Top the bruschetta with the mixture and add a few more cheese cubes on top. Serve right away.