Easy Bruschetta Caprese (with mozzarella and sun dried tomatoes)
Servings: 6 people
Calories: 438kcal
An easy and delicious bruschetta recipe made with melted mozzarella and sun dried tomatoes.
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Ingredients
- 8 oz Fresh Mozzarella Cheese Pearls *See note
- 1 Fresh Italian Baguette about 12 oz.
- 12 Whole Sun Dried Tomatoes (jarred)
- ¼-½ Cup Freshly Chopped Basil or a Chiffonade
- 1 tsp. Freshly Minced Garlic
- 1 Cup Olive Oil
- Salt (to taste)
- Freshly Cracked Black Pepper (to taste)
- Balsalmic Glaze (for drizzling)
Instructions
- Slice your baguette into ½" slices. (This recipe yields about 12 slices.) Using a brush, brush both sides of your bread with olive oil and then season each slice lightly with salt. Bake at 400°F for 10 minutes flipping bread halfway through.
- While in the oven, chop your sun dried tomatoes finely and dice your mozzarella into small cubes. Add to small bowl.
- Chop your basil into a chiffonade (small ribbons) and mince your garlic. Add to bowl.
- Add 3 tablespoon olive oil and season with salt and pepper to your liking.
- Remove bread from oven and add 1-2 tablespoon of tomato basil topping to each slice. Place back in the oven and BROIL until the mozzarella JUST begins to melt. This should only take a few minutes so keep a close eye!
- Drizzle balsamic glaze over each slice and serve warm.
Notes
*BelGioioso sells these mozzarella pearls in most grocery stores. If you cannot find them, you can use the larger mozzarella ball or slice a log into small squares.
I highly suggest using fresh artisan bread and fresh mozzarella cheese (it melts better) and tastes better.
Nutrition
Serving: 2Slices | Calories: 438kcal | Carbohydrates: 23g | Protein: 5g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Sodium: 263mg | Potassium: 198mg | Fiber: 1g | Sugar: 3g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg