Caprese Bruschetta
Caprese Bruschetta layers heirloom tomato, fresh basil, and mozzarella on garlic toast and is topped with an Italian Balsamic reduction and olive oil.
Servings: 6 servings
Equipment
Ingredients
- ½ cup Balsamic Vinegar of Modena ITALIAN PDO/PGI
- 6 slices bread crusty rustic loaf recommended
- 2 cloves garlic minced
- 1/4 pound tomatoes sliced
- 10-16 fresh basil leaves
- 8 ounces whole milk mozzarella sliced
- 3 tablespoons Extra Virgin Olive Oil ITALIAN PDO/PGI
Instructions
- To make balsamic reduction, heat ½ cup Balsamic Vinegar of Modena in small saucepan over medium low heat until the vinegar has reduced to at least half the original amount. This can take up to 30 minutes. Allow to cool and set aside.
- Toast both sides of 6 slices bread in 300 degree F oven. When the bread turns golden brown, remove from oven and cover with minced 2 cloves garlic. Set aside.
- Wash and slice the 1/4 pound tomatoes. Layer on toasts with 10-16 fresh basil leaves and 8 ounces whole milk mozzarella slices. Drizzle with balsamic reduction and 3 tablespoons Extra Virgin Olive Oil. Season with salt and pepper, to taste. Serve fresh.
Nutrition
Calories: 274kcal | Carbohydrates: 19g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 388mg | Potassium: 148mg | Fiber: 1g | Sugar: 5g | Vitamin A: 450IU | Vitamin C: 2.9mg | Calcium: 239mg | Iron: 1.4mg