Best Caprese Bruschetta
Caprese Bruschetta is wonderful in the spring and summer when tomatoes are ripe and juicy. Perfect for using garden tomatoes or store-bought Campari tomatoes. It can be a meal itself on its own, served as an appetizer, or alongside grilled steak or chicken as a fun side.
Servings 6 people
- 1 Lb Campari Tomatoes or garden tomatoes
- 4 Oz Mozzarella Cheese
- 3 Tbsp Red Onion
- 6 Slices Ciabatta bread or Focaccia
- ⅓ Cup Balsamic Vinegar
- ¾ Cup Olive Oil
- 1 Tbsp Brown Sugar
- 2 Tbsp Chive thinly sliced
- 1 Tbsp Parsley chopped
- 2 Tbsp Basil chopped
- 1 Clove Garlic finely minced
- ½ Tsp TSP Salt
- 1 Tbsp Capers or more!
Cut tomatoes into wedges and cube mozzarella. Put in a salad bowl with sliced red onion. Put to the side.
Combine dressing in a jar and shake well. Pour-over tomatoes and mozzarella and toss. Cover with plastic wrap to marinate (20 minutes to 24 hours). Best to leave out in a cool area, covered to marinate.
Slice bread to serving size and toast. Optional: brush with olive oil.
Top each slice with the tomato topping and serve.
Allow time to marinate before topping on warm toasty bread.
Best if left a few hours or overnight in the refrigerator.