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