When I studied abroad in Florence I ate bruschetta with just about every meal. The ripe tomatoes with fresh picked basil and homemade bread was absolutely perfect for an aperitivo. Ever since returning, bruschetta has been one of my favorite apps to make for just about any party and let me tell you, they are always the first to go! So simple, yet so delicious… enjoy!
Caprese Bruschetta
Course: AppetizersCuisine: ItalianDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
10
minutesIngredients
1 French Baguette
3 Cloves Fresh Garlic
2 Tablespoons Fresh Basil
1 1/2 Cup Tomatoes
1/4 Cup Ricotta Cheese
Balsamic Glaze (for drizzling)
1 Tablespoon Olive Oil
1/2 TSP Salt
1/2 TSP Pepper
Directions
- Preheat oven to 450 degrees.
- Cut bread into 1/2 inch thick slices. Arrange sliced bread on baking sheet. Coat bread with olive oil and bake for 6 minutes. Flip bread halfway through baking to ensure both sides get crispy. Once golden remove from oven and immediately rub each slice with 1/2 clove of fresh garlic. Set aside and let cool.
- Dice tomatoes, mince the rest of the garlic and chiffonade basil. Add tomatoes, garlic and basil to a bowl and mix with 1 TSP olive oil and salt and pepper.
- To assemble, add a thin layer of ricotta cheese to each slice of bread. Then top with bruschetta mixture and drizzle balsamic glaze. Enjoy!
Notes
- Make sure to rub fresh garlic on each piece of toasted bread, it makes all the difference!
Wine Pairing: a dry Chianti or a Tuscan red will go great with this dish. One of my favorite Chianti’s is DaVinci
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