Caprese Bruschetta
Ripe tomatoes, buffalo mozzarella and fresh basil on toasted bread with a generous drizzle of good olive oil. Simple, honest and ready in minutes.
Servings 4 serves
Calories 385kcal
Ingredients
- 4 slices sourdough bread day-old preferred (note 1)
- 2 tomatoes ripe, sliced or roughly chopped (note 2)
- 200 g buffalo mozzarella fresh, torn into pieces or sliced (note 3)
- 2 tablespoon olive oil extra virgin (note 4)
- 1 garlic clove peeled
- Small handful fresh basil leaves
- 1 tablespoon Sea salt to taste
Instructions
- Toast the bread - Grill or toast the sourdough slices until golden and crisp.
- Rub with garlic - While still hot, rub one side of each slice with the peeled garlic clove.
- Prepare the topping - Slice or roughly chop the tomatoes and tear or slice the buffalo mozzarella into bite-sized pieces.
- Assemble - Spoon the tomatoes over the toasted bread, followed by the mozzarella.
- Finish - Top with fresh basil leaves, drizzle with olive oil and season with sea salt.
- Serve - Serve immediately while the bread is still crisp.
Notes
- (Bread) A day or two old works best - it toasts better and holds the topping without going soggy.
- (Tomatoes) Use the best you can find - if they’re average, the result will be too
- (Mozzarella) Buffalo mozzarella is worth it here - let it sit at room temperature briefly before using.
- (Olive oil) This is effectively the dressing, so use something you actually enjoy.
- Don’t skip the garlic - it’s subtle but makes a noticeable difference.
- Tear the basil just before serving to keep it fresh and aromatic.
- Eat immediately - this isn’t something that waits.
Nutrition
Calories: 385kcal | Carbohydrates: 37g | Protein: 17g | Fat: 19g | Saturated Fat: 8g