In 2011 I went to Italy for the first time. One night, I ordered a Caprese Salad, and I couldn’t believe it when a plate of just mozzarella and tomatoes arrived on the table – That’s not a salad! Where’s the lettuce?! I gave it a go anyway, not wanting to show my ignorance and admit I hadn’t known what I was ordering, and it was amazing. Fresh, creamy mozzarella, crisp, juicy tomatoes, fragrant basil, sharp garlic, it was heavenly.
I was introduced to bruschetta on that holiday too, and have served it many times since as a starter or as a canape at parties. This time however, I decided to combine the two much-loved dishes, and created my Caprese Bruschetta. It makes a perfect lunch served simply with a handful of spinach and only takes a few minuets to make. It tastes fantastic and is ‘easy-caprese’ to make. . . Sorry.
Ingredients
- 1 large vine-ripened tomato, finely diced
- 1 large garlic clove, crushed and finely chopped
- 1 teaspoon of lemon juice
- 1 teaspoon of fresh basil
- Extra virgin olive oil
- A good pinch of black pepper
- A small pinch of salt
- Half a ciabatta
- About 100g of mozzarella, cut into slices
Method
- In a small bowl, put the tomato, garlic, lemon juice, basil, a teaspoon of extra virgin olive oil, the black pepper and salt, and mix well.
- Drizzle olive oil over the ciabatta and lightly toast in a griddle pan, toaster or a good old George Foreman like me.
- Layer the mozzarella and tomato mixture on top of the ciabatta alternately and drizzle a little more olive oil over the top.
- Serve with a simple mixed leaf salad and a cold glass of Italian wine.
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