As the warm season winds down, I'm making the most of the remaining fresh tomatoes and basil. Those two flavors will be sorely missed in a few months, but for now I am still finding many ways to enjoy them. The latest is a very simple yet elegant combination: caprese salad on toasted sourdough bread. This caprese bruschetta is so delicious that both of my children were moaning happily when we had this for lunch last week. Caprese bruschetta comes together so quickly that it is perfect for a quick lunch.
Caprese Bruschetta
Serves 2
- 2 large slices of sourdough bread
- 4 slices of fresh Mozzarella cheese
- 1 large ripe tomato
- 5 fresh basil leaves
- softened butter, preferably from grassfed cows
- balsamic glaze
- celtic sea salt and freshly ground pepper
- Lightly toast the sourdough bread. Butter the bread lightly. (I typically like to slather on the butter, but this recipe works best with just a light amount of butter.)
- Slice the tomato and place a couple slices on each piece of toasted, buttered bread. Place a slice of mozarella on each tomato slice.
- Place the bread under a broiler for a few minutes, to melt the cheese. I like to use our toaster oven for this.
- In the meantime, mince the basil leaves.
- Once the cheese is melted, remove the bread from the broiler and sprinkle the basil over top.
- Drizzle with balsamic glaze. Serve and enjoy!
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