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    Home » Vegetarian

    Caprese Bruschetta

    Published: Feb 7, 2011 · Updated: Jul 24, 2020 by Peter G · This post may contain affiliate links · Leave a Comment

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    tomatoes, buffalo mozzarella and Italian basil

    For today's dish I wanted to play around with some Italian classics and mix them up a little.

    I remember the first time I ate "insalata Caprese".

    I was a young,  long haired man roaming the tourist traps of Rome on a European holiday. I was sitting in a restaurant in Trastevere admiring the passers by and sipping chianti.

    I was "soaking up" the atmosphere and feeling very "I-talian". I thought I was quite "sophisticated", you know. (Little did I know I was paying double sitting in these tourist places and that Roman cuisine had its own specialties-but I digress).

    The waiter suggested we start off with antipasto and rambled the words "insalata". It sounded very similar to the Greek word for salad so I figured it wouldn't be too risky. When he brought out a plate I was mesmerised by the colours representing the Italian flag.

    Sliced fire engine red tomatoes, blobs of milky white mozzarella and shards of glorious green basil.

    I have to say my young mind was baffled.

    "Where is the iceberg lettuce?  I'm sure he said salad!" I thought.

    Anyway, I proceeded to drizzle some olive oil over the top and took my first bite.

    I was in love.  This was perfection.

    A perfect marriage and another classic "Holy Trinity" of flavours.

    caprese salad

    Caprese salad is so easy to make (or you may choose to go to an over priced Italian restaurant-where you can pay up to $17 for one!).

    I like to combine it with another classic-bruschetta.

    Bruschetta is very forgiving in that you can toast your bread and top it with whatever you desire.  Sometimes I top mine with chargrilled peppers and other times I use marinated mushrooms or store bought marinated artichokes.  Whatever takes my fancy really.

    When I feel like more of a meal, I arrange the Caprese salad ingredients on top of some toasted bread, drizzle some beautiful extra virgin olive oil and a quick lunch or dinner is served.

    I often serve this as a starter to a dinner party. And don't forget to say "buono" after you've eaten!

    CAPRESE SALAD BRUSCHETTA RECIPE
    Really?  A recipe?  It's toasted bread with tomatoes, mozzarella and basil!  Here are some of my tips in achieving the tastiest Caprese salad bruschetta.
    • Use good tomatoes. I love heirlooms when I can get them.
    • Try buying some real buffalo milk mozzarella. There is no substitute in this dish.
    • I like sourdough bread. If it's a few days old-even better.  It toasts brilliantly too.
    • I like to rub a whole peeled garlic clove over the just toasted bread.  It really makes a difference.
    • Use a good olive oil and some decent sea salt to season the Caprese salad bruschetta.
    • Avoid bruised or damaged basil leaves.
    • Eat immediately! (and preferably with a glass of wine)

    caprese salad bruschetta

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    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

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