A modern twist to the classic caprese salad. This is the perfect summer appetizer or snack! Fresh basil, perfectly ripe tomatoes, creamy mozzarella, with a sweet and tangy balsamic glaze...are clearly flavors that will make your tastebuds sing. This recipe screams summer and is one to try for sure.
This time of year, you can find perfectly ripe tomatoes, which is what makes this recipe extra fresh and delicious. Heirloom tomatoes are always a good option, but my favorite for bruschetta, are the Sugar Bomb tomatoes that Sunset carries. They are sweet, crunchy, and beautifully bright, red grape tomatoes still on the vine.
First, slice the tomatoes (12oz.) in half and remove as many seeds as you can. Then, cut the tomatoes into smaller pieces and place in a medium sized bowl.
You will want to get all of the water out of the mozzarella ball (1 ball). The way I found works best, is wrapping a paper towel around the mozzarella ball and squeezing the excess water out. Try to get as much out as possible. Then, cut the mozzarella into small pieces and add them to the bowl with the tomatoes.
Next, gather the basil leaves (8 large leaves) and slice them into thin ribbons and add to the bowl with the tomatoes and mozzarella. Drizzle 1 tbsp of olive oil into the mixture. Salt to taste (remember tomatoes LOVE salt), but taste as you add. Next, add in fresh ground black pepper, as much as you'd prefer.
Mix together until well combined. Cover and place in the refrigerator while you slice and toast the baguette.
Slice the french baguette into angled slices. You'll want these to be about 1/2 an inch thick. Place the slices on a large baking sheet and set the oven to broil. In a small bowl, pour in the remaining tablespoon of olive oil. Brush each baguette slice with the olive oil (both sides). Place in the oven and toast until they are golden brown, flip each slice over and toast the other side. Take them out of the oven when they're done and set them aside to cool off.
Take the tomato mixture out of the refrigerator. Scoop a good-sized spoonful of the mixture on to each toasted baguette slice. As seen below.
Drizzle the bruschetta with balsamic glaze and serve!
INGREDIENTS:
12oz case of grape or cherry tomatoes (I use Sugar Bomb grape tomatoes)
1 french baguette
2 tbsp of olive oil
1 ball of fresh mozzarella
8 large basil leaves
Ground black pepper
Salt to taste
Balsamic glaze to drizzle
INSTRUCTIONS:
1. Slice the tomatoes into halves and remove all the seeds, then cut the tomatoes into smaller pieces. Place in a medium size bowl.
2. Wrap a paper towel around the mozzarella ball and squeeze to remove as much water out of it as possible. Cut in small small pieces and add to the bowl of tomatoes.
3. Gather the basil leaves together, slice into thin ribbons and add to the tomatoes and mozzarella bowl. Add salt and pepper and 1 tbsp of olive oil. Mix together. Cover then place in the refrigerator while preparing the baguette.
4. With a bread knife, cut the baguette into angled slices, about 1/2 an inch thick. Place on a large baking sheet and brush both sides with the remaining tablespoon of olive oil. Then, place in the oven on broil to toast until golden brown. Make sure to turn them over, that way both sides are toasted.
5. Take the tomato mixture out of the refrigerator. Scoop a good-sized spoonful of the tomato mixture on to each toasted baguette slice. Drizzle with balsamic glaze and serve.
Enjoy!!
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