Bruschetta with Thyme

1. Wash and drain the tomatoes.
2. Chop the tomatoes’ pulp together with the celery rib.
3. Add the drained capers and season with salt, pepper and chopped thyme leaves.
4. Heat the slices of bread without overly browning them.
5. Rub them with the garlic cloves cut in two and season with the thyme mixture.
6. Sprinkle with a drizzle of extra virgin olive oil and serve.

by L’Arte della Bruschetta – Edizioni del Baldo febbraio 2012