Sgombro Bruschetta with Sun Dried Tomatoes and Caper Leaves

This combination of sgombro (mackerel), mozzarella, sun dried tomatoes, and caper leaves comes to us from panini master Alessandro Frassica. He first created it at Bread & Salt Bakery in Jersey City, while he was in town for our Wild Fish panini party.

Fish + cheese is a thing. Testa’s wild caught Sicilian sgombro has a mild, buttery taste. It pairs beautifully with the sweetness of mozzarella. This combo provides the perfect backdrop for the punchy sun dried tomatoes and caper leaves. Trust Alessandro. He’s an award-winning panino maker.


YEILD: 2 bruschette
TIME: 15 minutes


  1. Toast the bread for 1-2 minutes and place on a plate.
  2. Open the jar of sgombro and tilt some of their olive oil onto a spoon. Drizzle over the bread.
  3. Tear the mozzarella into shaggy pieces and place on top of the oil-drizzled bread. Alternatively, you could cut the mozzarella into slices while it’s still firm from the refrigerator.
  4. Remove the sgombro from the jar and place it on top of the mozzarella in chunks.
  5. Dot the fish with the chopped sun dried tomatoes and sliced caper leaves. Drizzle a bit of sun-dried tomato oil and/or caper leaf oil over the top and serve.

PS: don’t limit yourself to the bruschetta format. Try this combo on a panino or even a pizza!