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.
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 oilDirections:
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
