This Caprese Bruschetta is a great starter for any meal or even for a light snack or lunch. It’s light and fresh tasting and the flavors are just amazing.
The Italian in me is a huge fan of caprese salad. I love fresh mozzarella with a juicy ripe tomato. With this dish I just added some garlic crostini and turned it into a bruschetta. I could seriously make 20 of these and eat every last one of them.
This dish is definitely great for the summer as it’s light and fresh but it’s so great I’ll eat it all year long. It’s like a mini open faced tomato and mozzarella sandwich. Who wouldn’t enjoy that? 🙂
10-12 Garlic crostini (Homemade or store bought) (Recipe below)
4-6 Campari tomatoes, sliced and chilled (or any tomato)
6-8 oz fresh mozzarella, sliced or chopped
2 T Olive oil
1 T Basil, dried or fresh basil, chiffonade
Salt, to taste
Pepper, to taste
1 Baguette sliced 1/3 inch thick
1/3 cup olive oil
3 garlic cloves, grated
1 T parsley
Salt & Pepper, to taste
Directions: Preheat oven to 400°. Add sliced baguette to a baking sheet. In a bowl mix together oil, garlic, parsley and salt & pepper and mix well. Brush the oil mixture onto the crostini and bake in oven for 10 minutes or until the edges start to brown. Keep an eye on the crostini so they don’t burn.
To assemble, add mozzarella to crostini and top with tomato slice. Sprinkle with basil, salt and pepper and drizzle with olive oil. Serve immediately. Enjoy!