Tomato-Basil Bruschetta with Mozzarella
By David Harbilas
I’ve been laboring over ways to “update” the traditional caprese salad and came to the conclusion that it simply can’t be done.
Bruschetta made with the exact same ingredients, however, is as close to reinvention as this combination needs.
The tomatoes are dressed in exactly the same manner, and the mozzarella helps to keep the whole thing together, adding a level of savory to go with the sweet.
Makes 6 bruschetta
- 6 slices of crusty baguette, about ½ in thick
- 1 clove of garlic
- About ¼ cup of extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 medium vine ripe tomatoes
- 4 tablespoons chopped fresh basil
- About ¼ cup diced fresh mozzarella
Preheat an oven to 400 degrees. Brush each slice of bread with olive oil and lay on a sheet pan. Toast the bread in the oven until golden brown, about 5-8 minutes. While the toast is still hot, rub each slice with the garlic clove to melt the garlic into the bread. Chop the tomatoes to a medium dice and toss with the basil, balsamic vinegar, mozzarella and about 3 tablespoons of extra virgin olive oil. Let stand for 30 minutes to 1 hour for the flavors to develop. Top each slice of bread with a mixture of the tomatoes and mozzarella and heat in the oven until the cheese melts slightly. When hot, the cheese should come off in strings.
