This Caprese Bruschetta is actually from a recipe that I shared on our old blog. I realized when I wanted to share this recipe with you this week, that the name didn’t really match the way I had made this dish. I had substituted sourdough for the flatbread because that is what I had on hand at the time.
A friend of mine makes all kinds of homemade breads and I had purchased a loaf of sourdough from her. When I saw the Caprese Flatbread recipe, I knew I just had to try it because we really like just about anything Caprese–fresh tomatoes, mozerella, and basil. Since I had that delicious homemade sourdough I thought I would just use it. It was a great choice.
The olive oil gives the bread a buttery taste and the crispiness was just magic. Honestly I just really need to make this again. My mouth is watering right now as I am describing it to you.
Can you just taste this right now? I mean, just look at it!
I am sure that this is good served on flatbread, so if you try that let me know how it turns out.
Caprese Bruschetta would just be a meal for me. Then maybe for something sweet, I would pair it with some Texas Skillet Cake!
How are you doing with your “shelf-cooking” by the way? We have had several take-out meals lately. Our daughter and her family moved in just in time for the stay-at-home order in our state and there were foods from some of their favorite places back home in North Carolina that they wanted to have, so we have been enjoying that with them.
I mean, who can resist some Bojangles. Am I right?
Caprese Bruschetta
- April 16, 2020
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Ingredients
- 4 (3/4-inch) slices of sourdough bread, preferably homemade
- 3 T. olive oil, plus more for drizzle
- 2 T. minced garlic (adjust to taste)
- 1 cup grape tomatoes, halved
- 6 -8 fresh basil leaves, or use dried basil, to taste*
- 24 fresh mozzarella pearls
- sea salt and freshly ground pepper to taste
Directions
- Step 1
- Combine oil and minced garlic. Allow to sit for 15 minutes so flavors marinate. Halve the cherry tomatoes and chiffonade the basil.
- Step 2
- Brush each slice of bread with the olive oil/garlic mixture and place in a toaster oven on broil or in your conventional oven. Watch carefully and remove when golden brown, brush the other side with the olive oil/garlic mixture and broil that side until golden.
- Step 3
- Top each slice of bread with about 6 tomato halves and 6 mozzarella pearls, fresh basil, salt and pepper. Drizzle with a little oil if desired. I also used just a little bit of white balsamic vinegar.
