Caprese Bruschetta is hands down THE BEST APPETIZER EVER!! A basil bruschetta with a generous drizzle of zingy balsamic glaze, you will make it again and again!!
Flat Baking Tray
- 6 slices rye sourdough Note 1
- 250 grams bocconcini drained, not rinsed
- 250 grams cherry tomatoes
- ½ bunch basil leaves
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp olive oil
- ¼ cup basil pesto Note 2
- balsamic glaze to serve, Note 3
Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
Use a knife to slice your bread into even pieces, lay flat on lined baking tray and spray with cooking oil. Cook for 5 mins until bread is nicely toasted
Add basil to a medium sized mixing bowl and use kitchen scissors to roughly chop
Use a knife to cut cherry tomatoes in half and add to basil
Cut bocconcini in halve and add to tomato basil mix
Season salad with salt, pepper and oil. Stir to combine
Use a knife to spread a layer of pesto onto each toasted slice of bread
Use a spoon to scoop caprese salad over pesto layer
Drizzle over balsamic glaze and serve
- Note 1 This is my favourite type of bread to use when I am making bruschetta. You can, however use your favourite. Rye, white, wholegrain, baguette, almost all bread types will work. The freshly baked loaves are better quality than your average sliced loaf of bread.
- Note 2 I use the dip version of the basil pesto, it is in the fridge section of the store with the other dips.
- Note 3 Balsamic glaze is a thicker glaze than regular balsamic vinegar. It will, however, be in roughly the same area at the shops (inn a squeezy bottle). It is perfect to drizzle over salads and bruschetta like this. Wait till just before serving to use.
Calories: 358kcal | Carbohydrates: 39g | Protein: 16g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 653mg | Potassium: 173mg | Fiber: 2g | Sugar: 3g | Vitamin A: 447IU | Vitamin C: 10mg | Calcium: 198mg | Iron: 3mg