Bruschetta Caprese
This Bruschetta Caprese features fresh tomatoes, basil, and mozzarella, complemented by balsamic vinegar.
Equipment
- Skillet
- colander
- baking sheet
Ingredients
Tomato Mixture
- 1 pound plum tomatoes (about 5 medium)
- ½ teaspoon salt
Other Ingredients
- ¼ cup extra-virgin olive oil
- 2 teaspoons minced garlic
- 6 ounces whole-wheat baguette (sliced ½-inch)
- ⅓ cup mozzarella pearls (halved)
- 2 tablespoons fresh basil (thinly sliced)
- 1 tablespoon balsamic vinegar
- ¼ teaspoon ground pepper
Instructions
Preparation
- Core tomatoes; chop tomatoes into small pieces (about 2 cups). Transfer to a colander or strainer placed over a bowl. Sprinkle with salt; gently toss to combine and let stand for 1 hour.
- Meanwhile, cook oil and garlic in a small skillet over medium-low heat until the garlic is fragrant and softened, about 2 minutes. Remove from heat and let cool for about 20 minutes.
- Preheat oven to 350°F. Brush both sides of baguette slices lightly with 1 tablespoon of the garlic oil. Arrange in an even layer on a baking sheet and bake until toasted, 3 to 4 minutes per side.
- Transfer the drained tomato to a bowl and toss with mozzarella, basil, vinegar, pepper and the remaining 3 tablespoons garlic oil. Spoon the mixture onto the baguette slices. Serve immediately.
Notes
Letting the tomatoes drain before mixing is crucial to prevent sogginess in the toasts.
Nutrition
Serving: 2bruschettaCalories: 189kcalCarbohydrates: 16gProtein: 5gFat: 12gSaturated Fat: 3gCholesterol: 7mgSodium: 345mgPotassium: 190mgFiber: 2gSugar: 2gVitamin C: 11mgCalcium: 63mg
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