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Mama’s Kitchen: Caprese Bruschetta

caprese bruschetta

It’s the last days of tomatoes and I’m trying to squeeze in as many tomato dishes as I can. My recipe for Caprese Bruschetta is a great way to use whatever tomatoes you have in the fridge regardless of size and color. I also love that this recipe is a twist on two very classic easy Italian dishes.

I came up with this recipe one night out of necessity. I was planning on making a Caprese salad but realized I didn’t have full-sized tomaotes – instead, I just had cherry tomatoes. So, rather than slicing the mozzarella and tomatoes, I diced them up and made a bruschetta (you can also check out my traditional bruschetta recipe here). Here’s how you can make it…

Fresh Mozarella, diced
Tomatoes, diced
Fresh Basil, chopped
Extra Virgin Olive Oil, salt and pepper, to taste
Garlic clove cut in half.

1. Combine the mozarella, tomatoes, olive oil, salt and pepper in a bowl and stir gently.

2. Slice the baguette. Brush the baguette with a bit of olive oil and rub the garlic clove (cut side down) on each slice. Toast the baguette slices to desired toast level.

3. Top each slice with the mozarella and tomato mixture.

That’s it! Buon Appetito!

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