Caprese Bruschetta
Adding fresh mozzarella to go with the tomatoes in this caprese bruschetta recipe is a twist that makes a summer Italian classic even more special.
Servings: 6
Ingredients
- For bread
- 1 baguette or loaf of French bread sliced
- Olive oil
- 1 garlic clove
- For tomatoes
- 2 pints grape tomatoes quartered
- 1/2 cup fresh mozzarella pearls or quartered mozzarella ciliegene
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves minced
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper plus more for serving
- 1-2 tablespoons thinly sliced basil leaves
Instructions
- Preheat the oven to 400 degrees F.
- Arrange the bread slices on a baking sheet. Drizzle with olive oil on both sides. Toast the bread in the oven for 8-10 minutes. Then flip it over to the other side and continue toasting for 8 minutes until the bread is lightly golden brown. When the bread is cool enough to handle, rub it with a garlic clove.
- In a large bowl, combine the tomatoes, mozzarella, 3 tablespoons olive oil, balsamic vinegar, minced garlic, red pepper flakes, salt and pepper. Let everything marinate for 15 minutes. Then stir in the basil.
- Spoon the tomatoes and mozzarella onto the toasted bread. Sprinkle with black pepper before serving.
Notes
Store the tomatoes in an airtight container in the refrigerator up to 3 days. Let them sit at room temperature before serving.
Nutrition
Calories: 231kcal | Carbohydrates: 27g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 713mg | Potassium: 445mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1396IU | Vitamin C: 22mg | Calcium: 112mg | Iron: 2mg