Pre-heat oven to 180 degrees C
After soaking the salted capers for 10 minutes, pat them dry.
Put ½ teaspoon of cornflour in a bowl and toss the capers through to coat.
Heat 2 tablespoons of olive oil in a small pan to a medium to high heat.
Cook the coasted capers for around 3 minutes until crispy. Set aside in a bowl.
Heat 1 tablespoon of oil to a pan and fry the quartered sprouts until just starting to brown. Transfer from the pan to a baking tray and bake in the oven for around 15 minutes.
Combine cashew cream ingredients in a food processor or blender and blend until smooth.
In a clean pan, heat butter and 2 tablespoons of olive oil.
Add garlic and cook for around 1minuteor until fragrant.
Add lemon juice and pepper to taste.
Add capers and stir through. Remove from heat and set aside.
Slice the ciabatta in to 6 - 8 ½ inch slices and brush lightly with oil. Toast on a griddle pan until griddle marks appear. Flip and repeat.
Remove the sprouts from the oven and toss through the lemon caper dressing while still warm. Taste and season if necessary.
To assemble the bruschetta, put a good dollop of cashew cream on the toasted bread followed by a heaped spoonful of sprout/caper mix ensuring a good distribution of both sprouts and capers. Serve slightly warm or at room temperature.