Ingredients (~20 pieces)
- 2/3 cup balsamic vinegar
- 2 cups fresh Roma tomatoes, seeded and diced
- 2 tsp garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 tsp white balsamic vinegar
- 1/3 cup fresh basil, julienned
- 1 French baguette, cut in 1/2-inch slices
- 3 Tbsp olive oil
- 2 large garlic cloves, peeled
- 8 slices fresh mozzarella
Make the Balsamic Reduction
Pour the balsamic vinegar into a small saucepan and turn heat to medium. Cover and bring to a boil.
Reduce heat to medium-low and remove the lid. Let it simmer uncovered until reduced by half – this takes ~10-12 minutes. Stir occasionally with a wooden spoon.
You’ll know it’s done when the glaze coats the back of the spoon. Remove from heat and pour into a bowl to cool.
The glaze will thicken as it cools. Any leftovers keep well in an airtight jar.
Prep the Tomato Mixture
Rinse the Roma tomatoes and split them in half lengthwise. Scoop out the pulp and seeds with a spoon, then finely dice the remaining flesh.
Mix the diced tomatoes with minced garlic, salt, and pepper. Stir in the white balsamic vinegar.
Wash 6-7 large basil leaves, pat dry, stack them, and cut into ribbons. Gently fold the basil into the tomato mixture.
Let this stand at room temperature while you work on the bread.
Toast and Assemble the Bruschetta
Position your oven rack 6 inches from the broiler and turn the broiler on high.
Slice the baguette diagonally with a serrated knife and lay the slices on a large baking sheet. Brush both sides with olive oil.
Broil on both sides until lightly golden – watch closely since some slices finish faster than others.
While the bread is still warm, lightly rub both sides of each slice with the peeled garlic cloves.
Turn off the broiler and preheat oven to 400F. Place one slice of mozzarella on each baguette slice and bake for ~4-5 minutes until the cheese is soft and melted.
Remove from oven and sprinkle lightly with salt. Top each piece with a spoonful of the tomato mixture and drizzle with the balsamic reduction.
Serve immediately while the bread is still crispy.
Caprese Bruschetta
Ingredients
Ingredients (~20 pieces)
- 2/3 cup balsamic vinegar
- 2 cups fresh Roma tomatoes seeded and diced
- 2 tsp garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 tsp white balsamic vinegar
- 1/3 cup fresh basil julienned
- 1 French baguette cut in 1/2-inch slices
- 3 Tbsp olive oil
- 2 large garlic cloves peeled
- 8 slices fresh mozzarella
Instructions
- Pour balsamic vinegar into a small saucepan and bring to a boil over medium heat.
- Reduce heat to medium-low, remove lid, and simmer uncovered for 10-12 minutes, stirring occasionally, until reduced by half and coats the back of a spoon.
- Pour into a bowl to cool.
- Rinse Roma tomatoes, halve lengthwise, scoop out pulp and seeds, and finely dice the flesh.
- Mix diced tomatoes with minced garlic, salt, pepper, and white balsamic vinegar.
- Stack basil leaves, cut into ribbons, and gently fold into tomato mixture.
- Let tomato mixture stand at room temperature.
- Position oven rack 6 inches from broiler and turn broiler on high.
- Slice baguette diagonally and lay slices on a baking sheet.
- Brush both sides of bread with olive oil.
- Broil both sides until lightly golden, watching closely.
- While bread is warm, rub both sides with peeled garlic cloves.
- Turn off broiler and preheat oven to 400F.
- Place one slice of mozzarella on each baguette slice.
- Bake for 4-5 minutes until cheese is melted.
- Remove from oven and sprinkle lightly with salt.
- Top each piece with a spoonful of tomato mixture and drizzle with balsamic reduction.
- Serve immediately while bread is crispy.
