Caprese Bruschetta


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6 to 8 ripe tomatoes, cored, seeded, and diced
1 clove garlic, finely minced
1/4 cup fresh basil. chopped (baby spinach may be substituted)
1/4 cup red onion, chopped
1/4 cup shredded parmesan cheese
3 tablespoons olive oil
2 tablespoons balsamic vinegar or balsamic vinaigrette
salt to taste
pepper to taste
8 oz fresh mozzarella, sliced
1 baguette, sliced on an angle about 1 1/2 inches thick
1/4 cup olive oil


Toss diced tomatoes with next 8 ingredients and set aside.

Brush one side of sliced baguette with olive oil and toast in oven at 450 degrees for 5 to 6 minutes or until golden brown. Remove from oven and cool slightly. Assemble with a slice of mozzarella cheese and a tablespoon of bruschetta mix. Use leftover bruschetta mix over pasta or on a salad.

Submitted by Laure from California



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