LOS ANGELES
SAN FERNANDO VALLEY

Hallie Norvet

Personal Chef Service

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Caprese Bruschetta

Posted on November 29, 2012 at 12:35 AM

A combination of two of my favorite Italian appetizers, bruschetta and caprese. Chopped heirloom tomatoes are marinated with balsamic and basil then served on a crispy ciabatta crostini. The best part is the slice of tangy bufula mozzarella on top. Bufula mozzarella is created with buffalo milk, rather than cow's milk. Finish this appetizer with a drizzle of balsamic reduction, sea salt and fresh cracked pepper. Fresh and delicious!


Serves 4


Ingredients

  • 1 small loaf ciabatta bread
  • 2 large heirloom tomatoes
  • 1 package bufula mozzarella (available at specialty stores)
  • small bunch of basil
  • balsamic vinegar
  • balsamic reduction
  • olive oil
  • salt + pepper


Crostini:

Heat oven to 350 degrees. Slice ciabatta loaf into 1/4 inch thick slices and brush with olive oil. Put slices onto sheet tray, making sure not to crowd the slices. Bake for 12-15 minutes until crispy.


Bruschetta Mixture:

Wash, dry and chop heirloom tomatoes. Place tomatoes in a bowl along with 1 TB chopped basil, and 1 tsp balsamic vinegar and sprinkle of salt + pepper. Mix well, taste and adjust seasoning to your liking.


Mozzarella:

Gently remove mozzarella from package, dry well with paper towels.  slice with a sharp knife into thin slices.


The Assembly:

Spoon about 2 TB of bruschetta mixture onto each crostini. Top with one slice of bufufla mozzarella. Drizzle with balsamic reduction and olive oil. Sprinkle with sea salt and fresh cracked pepper.


A super fresh, super simple appetizer!



Categories: Appetizers, Italian

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