Caprese Bruschetta (serves 2)

Caprese Bruschetta by The Fat Foodie

Last year I shared a recipe for a simple tomato and basil salad which celebrated the summer bounty of fresh ripe tomatoes, but this year I’d like to go a step further and put forth the case for using them to make caprese bruschetta. Bruschetta is a traditional Italian antipasto (starter) dish which can be traced back to ancient Rome! It is normally made from toasted bread which is rubbed with garlic and salt and is then drizzled with olive oil before being topped with vegetables, meat and cheese.

Although normal bruschetta is made with standard wheat ciabatta bread, nowadays it’s really easy to find good quality gluten-free ciabatta-style rolls (Schar, for instance, do a really tasty gluten-free version) and they’re brilliant for using as bases for a range of toppings. In fact, you can even use them as bases for pizza toppings, creating pizza-themed toasted ciabatta breads.

Tomatoes, when picked in season at their ripest, are wonderfully sweet and soft and pair beautifully with creamy cheeses, such as fresh mozzarella. This recipe for caprese bruschetta celebrates every single aspect of the individual components which make it up: the tangy, sweet tomatoes; the soft, aromatic freshly torn basil leaves; the tart, but sweet, vinegar component of the balsamic glaze; and the soft yeasty toasted ciabatta roll it all sits on top of. This caprese bruschetta is fresh, light and incredibly tasty. Make this while the summer is here!

Ingredients:

2 gluten-free panini rolls (halved horizontally)

120g mozzarella (sliced) (or a non-dairy version)

2 common tomatoes (thinly sliced)

10 English spinach leaves

Fresh basil leaves (to suit your own taste)

2 tbsps of balsamic glaze or vinegar (use less, if preferred)

1 tbsp extra virgin olive oil

2 tbsps fresh chives (finely chopped)

10 pitted black olives (halved)

Black pepper

Freshly chopped red chilli (optional)

Method:

Prepare your ingredients as directed.

Toast your buns lightly and once they’re done layer the mozzarella and salad ingredients on top in whatever order you like.

Drizzle with the balsamic glaze/vinegar and give it a good scattering of freshly ground black pepper before serving.

Caprese Bruschetta by The Fat Foodie

If you like this try these!

Tomato and Basil Salad 

Salmon Fillet Salad with Ranch Dressing

Vegetable Tartlets

Patatas Bravas 

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