Enoteca Bar Fuori Porta, in Florence, is known for its wide assortment of crostini and bruschette. This Florentine classic is one of many offered as a nibble to start a meal along with a glass of the local Chianti. It can be prepared a few hours ahead of time and kept at room temperature, or the spread can be made the day before and warmed at serving time. Some versions of this recipe use lemon juice or lemon zest in place of the capers, but be careful
