We made it safe and sound and fairly hassle free! We’re all settled in and I made our first classic NY dish tonight. Nothing gets you more in the New York spirit than a good plate of Bruschetta. I used to hate tomatoes, and this is one of the appetizers that helped me start to like them. I’m still not totally there (I can’t eat a whole tomato by itself with salt and pepper), but I am getting much better.
This literally took 15 minutes to make, start to finish, and that includes washing the basil, grating the garlic, etc. Easy easy, and the best part is that most of these ingredients are usually in the pantry, so it makes a fast, easy, last minutes meal.
Caprese Bruschetta (original recipe from For the Love of Cooking).
- whole wheat baguette
- 3 tomatoes, diced
- 1/4 cup of mozzarella cheese, diced (this is FRESH mozzarella…different than regular mozarella you buy in a block. It is softer and usually sold in a ball in the cheese section of the deli)
- 1/4 cup fresh basil, chopped
- 1 clove of garlic
- sea salt and freshly cracked pepper, to taste
- 2 tsp white balsamic vinegar
- 1 tsp olive oil
Drizzle some olive oil in a skillet and place sliced bread in the pan. Cook for 1-2 minutes until the bottom is a nice golden color. Flip and repeat on the other side. Remove bread from the skillet and place on a platter.
Mix the diced tomatoes, chopped basil, and diced mozzarella together in a bowl; add the minced garlic, sea salt and freshly cracked pepper, to taste, white balsamic vinegar, and olive oil. Mix until evenly combined.
Place spoonfuls of the caprese salad on each slice of baguette. Serve immediately. Enjoy.
The Mr.: Raved about it. He loves this tomatoes, basil, and mozarella together. He ate about 5 slices.
Tornado: He ate it, just not all of it.
The Wild One: Liked it, but thought the tomatoes were “spicy.”