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Bruschetta Caprese

This bruschetta caprese has tons of fresh flavor from tomatoes, basil and mozzarella, with a splash of balsamic vinegar pulling everything together. Don't skip the step of letting the tomatoes drain before mixing! The salt infuses flavor while drawing out moisture so the toasts won't get soggy before serving.

Active Time
20 mins
Total Time
1 hr 20 mins
Yield
Serves 6

How to Make It

1. Step
Core tomatoes; chop tomatoes into small pieces (about 2 cups). Transfer to a colander or strainer placed over a bowl. Sprinkle with salt; gently toss to combine and let stand for 1 hour.
2. Step
Meanwhile, cook oil and garlic in a small skillet over medium-low heat until the garlic is fragrant and softened, about 2 minutes. Remove from heat and let cool for about 20 minutes.
3. Step
Preheat oven to 350°F. Brush both sides of baguette slices lightly with 1 tablespoon of the garlic oil. Arrange in an even layer on a baking sheet and bake until toasted, 3 to 4 minutes per side.
4. Step
Transfer the drained tomato to a bowl and toss with mozzarella, basil, vinegar, pepper and the remaining 3 tablespoons garlic oil. Spoon the mixture onto the baguette slices. Serve immediately.

Ingredients

  • 1 pound plum tomatoes (about 5 medium)
  • ½ teaspoon salt
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons minced garlic
  • 6 ounces whole-wheat baguette, sliced (1/2-inch)
  • ⅓ cup mozzarella pearls, halved
  • 2 tablespoons thinly sliced fresh basil
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon ground pepper

Tags

Egg FreeNut-FreeSoy-FreeVegetarian

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