Ingredients

• 1/2 cup olive oil
• 1/4 cup drained, dried capers
• Kosher salt
• 15 washed, well-dried fresh basil leaves
• 1/2 large English hothouse cucumber, quartered, sliced 1/4" thick
• 1 pound heirloom tomatoes, chopped (about 3 cups)
• 1/4 cup thinly sliced red onion
• 2 tablespoons red wine vinegar
• Freshly ground black pepper
• 6 slices sesame-seeded Italian bread or country bread, toasted
• 2 garlic cloves, halved

Instructions

1. Heat oil in a medium skillet over medium-high. Add capers and fry, stirring occasionally, until crisp, about 2 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate to drain and season with salt. Fry basil in batches in same skillet until crisp, about 30 seconds. Transfer to paper-towel lined plate and season with salt. Let oil in pan cool slightly.
2. Toss cucumber, tomatoes, onion, vinegar, fried capers, and 1/4 cup warm caper-basil oil in a large bowl. Season with salt and pepper. Vigorously rub one side of hot toasts with garlic, then top with tomato mixture. Top with fried basil leaves and serve warm.