Bruschetta Caprese Recipe
Bruschetta Caprese Recipe
Bruschetta was always made with leftover bread, which was toasted in the oven, then rubbed with garlic, anointed with olive oil and finished with whatever toppings were in seasonally. We enjoyed this classic Mediterranean version during the summer. Nowadays, of course, bruschetta is eaten all year round and served in restaurants as a starter. I make it at home, especially when I’m barbecuing meat; the toasted bread with the slight smokiness is delicious.
Ingredients
4 slices good country bread
1 large garlic, peeled
4 tbsp
Pietro's Favorite Basil Flavored Olive Oil
12 cherry tomatoes, quartered
1 ball buffalo mozzarella, roughly torn
12 pitted black olives
Pinch of dried oregano
salt
8 fresh basil leaves
Step 1:
Grill the bread then immediately rub the garlic over one side and drizzle with half the extra virgin olive oil.
Step 2:
Combine the tomatoes, mozzarella, olives, oregano and salt in a bowl.
Step 3:
Divide between the grilled bread, drizzle with the remaining olive oil and top with basil leaves. Serve.
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