Saturday, May 24, 2014

Caprese Bruschetta

This tasty little appetizer is a mix between a caprese salad (tomato, basil and mozzarella) and bruschetta (toasted bread drizzled with olive oil, rubbed with garlic and topped with tomatoes). I jazzed them up with some fresh pesto and a thin slice of prosciutto (cured Italian ham). 
This bruschetta has all the bright, wonderful flavors of summer!

Caprese Bruschetta

1 loaf French bread
1 small jar, Pesto
2 roma tomatoes, sliced thin
1 log mozzarella, sliced thin
1 package Prosciutto
Fresh basil.

Cut French bread into thin slices about 1/4 inch. Place slices on a cookie sheet and drizzle or brush with olive oil. Toast in oven at 400 for 5-6 minutes, or until lightly golden brown. Remove from oven. Spread each slice with pesto. Layer with one tomato slice and sprinkle with salt (just a pinch) and pepper. Top tomato with a piece of mozzarella, drizzle with balsamic vinegar. Finally top with a little prosciutto and some torn basil leaves. Set on a platter and enjoy. These can be made a few hours ahead of time and chilled.

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