Ever make a dish, just to try it out, see what happens, work through the kinks, feed your hunger pangs, whatever the reason, and it turns out so freaking good that you feel the need to knock on your neighbors door and offer them random food at 9:30AM?
It is so tasty that their odd/confused looks wouldn’t even phase you. You would just ramble on about how you came home from work and wanted to test out this recipe/idea and well it turned out pretty darn good and well I have more than enough for me and well would you like some?!? Yep, the dialogue would have gone something like that if my neighbors had been home – people and their crazy normal work schedules.
Bright side…more for me!!
This recipe or more a guide is just a simple twist on a classic. If you have never heard of or had caprese salad then you MUST make this tonight or tomorrow or sooner than later. It is simple ingredients…tomatoes, fresh basil, fresh mozzarella, olive oil, salt and pepper, and if you are going all out then a balsamic vinegar reduction – which is super duper easy and totally worth it!
The classic salad is generally prepared by slicing the tomatoes and mozzarella and layering them on a platter – alternating between cheese and tomato. The basil is sprinkled over the spread and then the olive oil/balsamic vinegar reduction gets drizzled over as the dressing. It is light, fresh, and screams summer.
The only thing different from the classic – why mess with perfection – and my variation is the mode of transport from plate to mouth. The original salad uses a fork and I chose bread. That is it, oh and I diced instead of sliced. All the same flavors are there.
Are you ready? Lets begin…
Dice the tomatoes – I like using Roma Tomatoes
Shred the basil – be gentle, and add it to the tomatoes.
Dice the mozzarella and toss it in.
After toasting the bread and rubbing the top with sliced garlic – yum! pile the slices high.
I want to eat you!
Caprese Salad Bruschette (serves 4 to 6 hungry people)
1 baguette or favorite bread, thickly sliced
3 medium or 2 large Tomatoes, diced
1/4 Cup Fresh Basil
8 oz. Fresh Mozzarella, diced
1 Tablespoon Olive Oil
Balsamic Vinegar Reduction
Salt and Pepper to taste
2 Garlic Cloves – cut in half.
- Toss together the diced tomatoe, diced mozzarella, basil, olive oil, and salt and pepper.
- Place the sliced baguette onto a baking sheet and place under the boiler to toast (or use your toaster oven) – watch the bread, no need to catch your house on fire.
- When bread is toasted to your liking, remove from oven and take a piece of sliced garlic and rub it on the bread. Don’t skip this step – adds TON of flavor!
- Take the salad mixture and pile it high on the toast. Place the toast back under the broiler until the cheese begins to melt or brown.
- Remove from oven and drizzle with balsamic reduction and enjoy!
- This is super good!