The Best Caprese Bruschetta Ever

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I am addicted to this appetizer!  It is so easy to make and tastes amazing.  You know this blog is all about fresh ingredients, and yes, I know it is not tomato season yet.  The only tomato I buy out of season are campari tomatoes.  Campari is a type of cocktail tomato, noted for its juiciness, high sugar level, low acidity, and lack of mealiness. Camparis are deep red and larger than a cherry tomato, but smaller and rounder than a plum tomato.

Do you see those tiny green leaves?  They are basil!  Recently while walking around my local plant nursery, I discovered this variety of basil.  It is called Boxwood Basil.

It tastes just like the regular basil, but no chopping required!

 

This appetizer can feed one to one hundred.  I am not going to give exact measurements,  the amount of each depends on how many you are making.

Caprese Bruschetta

Ingredients

Baguette

Olive Oil

Fresh Mozzarella Cheese

Campari Tomatoes

Basil

Fresh Cracked Pepper

Coarse Sea Salt

Preparation

Pre-heat broiler on high.  Slice the baguette on the diagonal into 1/2 inch slices.  Brush the baguette slices on both sides with olive oil.  Place on cookie sheet and broil until golden, watching carefully not to burn it.  Turn slices over and broil until golden.  Remove from oven.  Slice mozzarella cheese into 1/4 inch slices and cut to fit on top of each baguette.  Place back under the broiler until cheese has melted.  Remove from oven.  Place two slices of campari tomatoes on each slice.  Sprinkle with salt and pepper.  Place back under broiler for 1-2 minutes, just to heat the tomato through.  Remove from oven, drizzle with additional olive oil and basil.  Enjoy!

 

 

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Comments

  1. Linda says:

    Penny, Hubby and I just made the caprese bruschetta with a Tuscan infused olive oil…..It was wonderful, a perfect light dinner

  2. linda says:

    Penny,

    I just had to tell you that we made the caprese bruschetta again tonight for guests. They loved it!!! I have to say that you hit the mark with this recipe. I too discovered boxwood basil at my garden center this spring.. We love the Ashville area and the last trip during the Apple Festival in 2011 in your lovely town was the best trip ever.

  3. Linda says:

    Penny,

    We did it again!!! Came back from the lake today with fresh tomatoes and needed a light dinner—-made the caprese bruschetta

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