caprese bruschetta
A perfect summery appetizer with tomatoes, basil, and mozzarella!
Print
Pin
Servings:
equipment
ingredients
- 1 lb ripe tomatoes hot house, tomatoes on the vine, heirloom, etc
- 1/2 tsp kosher salt
- 1/4 cup high quality extra-virgin olive oil
- 4 cloves garlic minced
- 1/2 tsp red pepper flakes
- 1/3 cup mozzarella pearls
- 1/3 cup thinly sliced fresh basil
- Freshly ground black pepper
- 1 to 2 Tbsp balsamic glaze
- Crusty bread sliced (either ciabatta or French baguette)
instructions
- Preheat oven to 350˚F. Line a baking sheet with a silicone mat or parchment paper.
- Chop the tomatoes into small pieces. Add to a colander placed over the sink or over a bowl to drain. Sprinkle with 1/2 tsp salt and toss to combine. Let stand for about 20 minutes.
- Add oil, garlic, and red pepper flakes to a small skillet over medium-low heat. Cook until garlic is fragrant and browned, about 2 minutes. Remove from heat and allow to cool.
- Brush both sides of the slices of bread with the garlic oil. Bake for 8 minutes, flipping halfway through, until golden brown.
- Add drained tomatoes to a bowl with mozzarella pearls, remaining garlic oil, and basil. Season with salt and pepper to taste.
- Top the toasted slices of bread with bruschetta. Drizzle with balsamic glaze. Serve.
video
nutrition
Calories: 115kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 205mg | Potassium: 195mg | Fiber: 1g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 0.4mg
Calories: 115kcal