Caprese Bruschetta

Sometimes simple is best and that is the case with this caprese bruschetta.  It’s basically a caprese salad all chopped up and popped on top of a nice crusty piece of baguette, simple but bursting with fresh flavors.  Make it for your next party and I guarantee there won’t be any left!

What makes this so delicious?  First of all, it’s making sure you use quality ingredients.  Start with sweet, ripe tomatoes.  I used heirloom cherry tomatoes, but regular cherry or roma tomatoes would also work really well.  Then make sure you use fresh mozzarella, quality balsamic vinegar and olive oil and….of course….lots of fresh basil.  The final key to making this mouthwatering delicious is to pop these delectable little toasts into the oven just long enough to warm up the tomatoes a little bit.  This final step allows the flavors to burst through and make it all taste amazing!

Caprese Bruschetta

• 1 lb assorted tomatoes (I used heirloom cherry tomatoes I found at Trader Joe’s)
• 4 oz fresh mozzarella
• 2 tbsp balsamic vinegar
• 4 tbsp olive oil, plus more for bread
• salt and pepper to taste
• 15 large basil leaves, chopped
• 1 baguette

Preheat broiler.

Chop tomatoes into small pieces and put in a mixing bowl.

Cut mozzarella into small pieces and add to tomatoes.

Drizzle vinegar and oil over tomatoes and cheese, sprinkle with salt and pepper.  Add basil and stir gently to combine.

Let mixture sit at room temperature while you prepare the bread.

Slice baguette into thin pieces.  Place on a baking sheet and drizzle both sides with olive oil.

Broil both sides until toasted.

Turn oven to bake at 350 degrees.

Spoon some of the tomato mixture onto each piece of bread.

Bake for 4 minutes, just until tomatoes are warmed.

ENJOY!

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The Country Cook