Bruschetta Caprese
This is one of my favorite recipes to bring to gatherings. This bruschetta caprese is so easy to make and it always impresses guests. It’s fresh, light and the perfect summer appetizer. The sweetness of the balsamic really compliments those fresh summer tomatoes. It comes together in just minutes, and people will think you are a gourmet chef.
Why you’ll love this easy bruschetta with mozzarella recipe
- The absolutely best thing about this recipe is how easy it is. You just toss it all in a food processor, and add your spices and assemble!
- It is just packed with flavor and freshness. If you have a small garden, this is a great way to use those tomatoes and basil!
- This will be your new favorite dish to pass. It’s just so easy and so delicious.
Here’s what you’ll need to make it
- Food processor – That’s one thing I love about this recipe. It’s so easy!
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Ingredients & substitutions
- Tomatoes – I used sweet cherry tomatoes.
- Garlic – Use fresh garlic cloves for this recipe. It gives this bruschetta a hint of heat, and it’s so good.
- Fresh basil – If the season allows, use fresh. It’s got a much bigger flavor and adds a beautiful color.
- Oregano – I used dried for this.
- Red pepper flakes
- Balsamic vinegar – I used a nice, thick sweet balsamic vinegar. You can also use balsamic reduction.
- Good olive oil – Always.
- Crostini or bread of choice
- Fresh mozzarella sliced into 14 slices
How to make this blender bruschetta
Step 1. To a food processor, add in your tomatoes, garlic and a handful of basil leaves. Pulse until everything is evenly chopped.
Step 2. Drain tomato mixture in a colander, to remove the tomato water.
Step 3. Once the tomatoes are drained of much of the liquid, add them to a bowl. Add your spices, balsamic vinegar, a good amount of olive oil, salt and pepper. Mix well.
Step 4. To each crostini, top with a slice of mozzarella, a spoon full of bruschetta and top with chopped basil.
Step 5. Serve on a platter
FAQs about bruschetta
Bruschetta traces its roots back to ancient Rome, where peasants created a simple dish by grilling leftover bread over an open fire. This practice allowed them to make use of stale bread and add flavor to their meals. The word “bruschetta” comes from the Italian verb “bruscare,” which means “to roast over coals.”
Store any excess bruschetta in a sealed, airtight container in the fridge for up to 2 days.
The primary ingredient in Bruschetta are tomatoes and as you already know tomatoes are extremely good for health. Packed with Vitamin C, Vitamin K1, folate and potassium.
More garden to table recipes:
Bruschetta Caprese
Equipment
- 1 food processor
Ingredients
- 2 cups tomatoes
- 2 cloves garlic
- 1 bunch fresh basil
- 1 tsp oregano
- 1/2 tsp red pepper flakes
- 1 tbsp balsamic vinegar
- good olive oil
- 14 Crostini or bread of choice
- 16 oz fresh mozzarella sliced into 14 slices
Instructions
- To a food processor, add in your tomatoes, garlic and a handful of basil leaves. Pulse until everything is evenly chopped.
- Drain tomato mixture in a colander, to remove the tomato water.
- Once the tomatoes are drained of much of the liquid, add them to a bowl. Add your spices, balsamic vinegar, a good amount of olive oil, salt and pepper. Mix well.
- To each crostini, top with a slice of mozzarella, a spoon full of bruschetta and top with chopped basil.
- Serve on a platter.
