Have you ever gotten an ingredient that you really didn't plan on using? Well, when someone hands you fresh mozzarella, you make bruschetta! This can be super fun and quick- especially if you are hosting a party, or just want a light snack.
recipe
caprese bruschetta
- 1 french baguette loaf
- 2 cups cherry tomatoes
- 2 tablespoons fresh chopped basil
- 8 ounces of balsamic vinegar
- 8 ounces of fresh mozzarella
I found this recipe on House of Yumm when looking up ways to use mozzarella:
- Make Balsalmic Glaze. Pour the balsamic vinegar into a small saucepan, and heat over low to medium heat until it comes to a slow boil. Allow to simmer for about 8-10 minutes. The vinegar will thicken while it cooks. Once the amount that is in the pan reduces by about half, turn the heat off. Pour the vinegar into a bowl to allow to cool. As the vinegar cools it will thicken more and become a glaze.
- Chop, cut and roll. Chop the fresh mozzarella. Cut the tomatoes in half or thirds to desired size. Roll the basil to chop into fine strips. Combine the mozzarella, tomatoes, and basil together and gently stir to mix.
- Slice and toast the baguette. You can toast the baguette if desired, or serve un-toasted. Slice the baguette into your desired slice size. Preheat the oven to 400 degrees. Line a cookie sheet with foil, lay the slices down, and cover with butter or olive oil. Bake for 8-10 minutes until golden brown.
- Serve with the bruschetta on and the balsamic glaze drizzle on top of the baguette.