Caprese Bruschetta

I had a bit of fresh mozzarella and a small amount of leftover baguette that needed to get used up so I decided to make caprese bruschetta.  I tossed the tomatoes, fresh basil, and mozzarella cheese together with some garlic, salt & pepper, olive oil, and white balsamic vinegar.  I placed spoonfuls of the tomato mixture on top of toasted baguette slices.  This was not only a quick and easy lunch it was healthy and delicious too.   This may just be my new favorite appetizer.

Preheat the oven to 350 degrees.  Coat both sides of sliced baquette with olive oil cooking spray.  Place on a rack and cook for 5 minutes or until crisp and warm.  Set aside to cool slightly. Place the diced tomatoes, chopped basil, and diced mozzarella together in a bowl; add the minced garlic, sea salt and freshly cracked pepper, to taste, white balsamic vinegar, and olive oil.  Mix until evenly combined. Place spoonfuls of the caprese salad on each slice of baguette.  Serve immediately.  Enjoy.

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Caprese Bruschetta

Yield: 1

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 minutes

Ingredients:

Cooking spray
4 slices of whole wheat baguette
Handful of grape tomatoes, diced
2-3 tbsp of mozzarella cheese, diced
2 tbsp fresh basil, chopped
1 clove of garlic
Sea salt and freshly cracked pepper, to taste
1 1/2 tsp white balsamic vinegar
1 tsp olive oil

Directions:

Preheat the oven to 350 degrees. Coat both sides of sliced baquette with olive oil cooking spray. Place on a rack and cook for 5 minutes or until crisp and warm. Set aside to cool slightly.

Place the diced tomatoes, chopped basil, and diced mozzarella together in a bowl; add the minced garlic, sea salt and freshly cracked pepper, to taste, white balsamic vinegar, and olive oil. Mix until evenly combined.

Place spoonfuls of the caprese salad on each slice of baguette. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

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23 Responses to “Caprese Bruschetta”

  1. 1

    Jan — May 16, 2012 @ 10:58 pm

    Wow this looks amazing!

    [Reply]

  2. 2

    Blog is the New Black — May 17, 2012 @ 2:21 am

    This sounds so summery! Caprese anything is my favorite!

    [Reply]

  3. 3

    Larry — May 17, 2012 @ 3:35 am

    Looks like a really good way to put the leftovers to use and nice adaptation of the capese salad

    [Reply]

  4. 4

    Carol @ Always Thyme to Cook — May 17, 2012 @ 5:21 am

    Looks so good and so fresh! Delicious use of leftovers.

    [Reply]

  5. 5

    Jenn's Food Journey — May 17, 2012 @ 5:32 am

    Perfectly simple and oh so delicious!!!

    [Reply]

  6. 6

    Cathy at Wives with Knives — May 17, 2012 @ 6:37 am

    I could easily make a meal out of this, Pam. It looks so fresh and healthy. I’m trying to eat better and the opening of the farmers’ market really helps. Hope you are enjoying our great weather.

    [Reply]

  7. 7

    Chung-Ah | Damn Delicious — May 17, 2012 @ 7:18 am

    Absolutely gorgeous. I love that greenery background too. I will have to make this for dinner tonight since I actually have all the ingredients! :)

    [Reply]

  8. 8

    Kris — May 17, 2012 @ 7:31 am

    The combination of two of my favorite things!

    [Reply]

  9. 9

    Kim in MD — May 17, 2012 @ 9:38 am

    You come up with the best recipes with your leftovers, Pam! I love caprese salad, so I know I will love this!

    [Reply]

  10. 10

    Carmen Rosa — May 17, 2012 @ 11:08 am

    Delicious combination!!!!

    [Reply]

  11. 11

    honeywhatscooking — May 17, 2012 @ 1:57 pm

    love this, I love anything Caprese.. so good.

    [Reply]

  12. 12

    Jennifer — May 17, 2012 @ 4:16 pm

    Love bruschetta! It’s so light and fresh and summery.

    [Reply]

  13. 13

    Andrea@WellnessNotes — May 17, 2012 @ 5:36 pm

    Love, love, love everything and anything caprese! These look amazing! Could eat them every day all summer long! :)

    [Reply]

  14. 14

    Blond Duck — May 17, 2012 @ 5:36 pm

    That cements it. I’m making bruschetta this weekend.

    [Reply]

  15. 15

    Joanne — May 17, 2012 @ 6:37 pm

    I swear I could live off this bruschetta!

    [Reply]

  16. 16

    Rhonda — May 17, 2012 @ 6:54 pm

    My husband actually loves bruschetta but I have never made it for him. This recipe looks like a good place to start!

    [Reply]

  17. 17

    Words Of Deliciousness — May 17, 2012 @ 7:46 pm

    Sounds yummy and easy to make.

    [Reply]

  18. 18

    Chris — May 20, 2012 @ 6:48 am

    Simple but delightful! I like it, Pam. I think I’d be tempted to roast the tomatoes since i already had the oven on.

    [Reply]

  19. 19

    NY Does It Best Recipe: Bruschetta « project granola mom — May 25, 2012 @ 5:27 am

    [...] Caprese Bruschetta (original recipe from For the Love of Cooking). [...]

  20. 20

    Lia — May 29, 2012 @ 5:06 am

    Absolutely divine and so refreshing!!
    Lia.

    [Reply]

  21. 21

    Construction Supplies Miami — June 8, 2012 @ 9:53 am

    Love that I grow my own tomatoes and basil in my garden… can’t wait to use them in this recipe!

    [Reply]

  22. 22

    Construction Equipment Houston — June 8, 2012 @ 9:55 am

    Not too much garlic… some recipes way overdo it on the garlic!

    [Reply]

  23. 23

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