Caprese Bruschetta
Caprese bruschetta is a vibrant appetizer that layers juicy tomatoes, mozzarella, basil and pesto on toasted bread. A drizzle of olive oil and balsamic glaze adds the perfect finish to this easy, crowd favorite.
Ingredients
- 1 baguette or 6-8 slices of thick cut or sourdough bread
- 2 tablespoons olive oil plus more for drizzling
- 1 pound Roma tomatoes (about 5) de-seeded and diced
- 8 ounces mozarella pearls
- 4 leaves fresh basil thinly sliced
- ½ cup basil pesto homemade or store bought
- balsamic glaze for drizzling
- salt to taste
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper or a baking mat.
- Lightly brush olive oil on to both sides of the bread. Bake for 8 minutes, flipping over half way. Allow to cool.
- De-seed the Roma tomatoes. Dice the tomatoes and mozzarella into similar size pieces. Thinly slice the basil. Gently mix together in a medium bowl.
- After the bread has cooled, spread a thin layer of basil pesto onto one side of each piece. Spoon the tomato mixture on top of the pesto.
- Lightly drizzle with olive oil and the balsamic glaze. Sprinkle with salt. If using larger slices of bread, cut into 3-4 smaller pieces. Enjoy!
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