Serves 4, as a first course.
1 15-ounce can finely chopped tomatoes or 2 cups fresh chopped tomatoes
1/3 cup capers, chopped
1/2 cup minced black olives
3 tablespoons extra virgin olive oil
6 basil leaves, torn into small pieces
2 tablespoons chopped fresh flat leaf parsley
Kosher salt and freshly ground black pepper
1 chunk of Parmigiano Reggiano
Toasted Bread Rounds (see below)
Place the tomatoes in a colander set over a bowl and drain overnight in the refrigerator. The next day, save the liquid in the bowl for another use. Place the tomatoes in a bowl and add the capers, olives, olive oil, basil and parsley. Season with salt and pepper.
With a cheese shaver, shave some curls of Parmigiano Reggiano onto the top of the tartare. To serve, place the bread rounds in the center of the serving plate. Place the circular biscuit cutter over the rounds. Fill each with one-fourth of the tomato mixture, tamp it down lightly and remove the cutter.
TOASTED BREAD ROUNDS:
Cut slices of good quality white bread into rounds using the same circular cutter you will use to plate. Brush the slices very lightly with olive oil and lay out