Bruschetta is a staple appetizer for any party.
The combination of tomato, basil and mozzarella is always a crowd pleaser. It's also so easy to prepare and an inexpensive and delicious dish!
My secret to flavor packed crostini is rubbing the garlic directly on the toasted bread. This locks in the flavor and is much more effective than just sprinkling on minced garlic (but of course I do this too because - garlic).
I usually reach for the mozzarella balls submerged in water or a mozzarella log. Pre shredded mozzarella just doesn't cut it for this dish since so much emphasis is on the cheese. Fresh mozzarella just melts better and overall tastes better.
Flaky sea salt is another underrated yet key component.
Salt brings out the flavor of the tomatoes and mozzarella so don't be afraid to go for a heavy pinch here.
Classic Caprese Bruschetta
4 Servings | Cook time: 10 minutes
Notes: personally I love melting the cheese but a make a head option is to dice the mozzarella, tomatoes and basil and toss with some olive oil and sea salt and drizzle with the glaze. Then serve alongside the garlic rubbed crostini.
French bread loaf
8oz fresh mozzarella
1/2 cup fresh basil, julienned
3 small-medium multicolored heirloom tomatoes
3 cloves garlic, one minced, one peeled but left whole
Olive oil spray
Flaky sea salt
Turn oven on to broil.
Spray baking sheet with olive oil spray. Slice French bread into 1/2” thick slices. Arrange bread slices on a baking sheet. Spray all slices with olive oil spray.
Place in oven to bake 2-3 minutes or until starting to brown/toast.
Remove from oven, flip and spray the other side with olive oil spray. Return to oven for another 2-3 minutes or until golden brown. Remove from oven and set aside.
Slice mozzarella and tomatoes into slices (enough to cover each slice of French bread) and mince one clove of garlic.
Take the whole garlic clove and rub it all over the crostinis. It will melt away as you rub.
Top each crostini with mozzarella, minced garlic and tomato slices. Return to the oven for another 2-3 minutes or until the cheese has melted.
Remove from oven and transfer to a serving dish. Sprinkle with basil, flaky sea salt and drizzle with balsamic glaze. Serve immediately.
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