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Grilled Ciabatta with Caperberry Relish

goop

This relish is our new favorite pickle-y condiment. Delicious served simply on grilled bread, it is also fantastic served with fresh chèvre, spread on a sandwich, or tossed with cooked grains and arugula. It’s versatile and only gets better as it sits.

Serves 2

1 8-ounce jar caperberries, roughly chopped (about ¾ cup)

1 shallot, minced (about 2 tablespoons)

zest of ½ Meyer lemon

1 pinch red chili flakes

2 tablespoons sherry vinegar

¼ cup extra virgin olive oil

1 pinch fresh cracked pepper

1 loaf ciabatta, sliced

olive oil for brushing the bread

1. Combine the first 7 ingredients in a bowl. Set aside for about 15 minutes, so the flavors meld.

2. Heat a grill pan over high heat. Brush both sides of the ciabatta slices with a little olive oil. Grill for 1 or 2 minutes on each side, until crispy with nice grill marks.

3. Serve the grilled bread with the relish on the side.

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