Caprese Bruschetta is a typical recipe of Southern Italy originally coming from Campania. Thanks to the explosion of its genuine taste and color, this dish is famous all over the world, representing an enriched variant of the classic tomato bruschetta. In summer, it represents a delicious main dish, fresh and quick to prepare, or a rustic appetizer ideal for a homemade aperitif.
Let’s see how to prepare our Caprese bruschetta
Ingredients: Pachino tomatoes, buffalo mozzarella and olives from Gaeta; bread cut into slices or the classic Freselle or Friselle from Campania or Apulia.
For seasoning: Oil, garlic at your taste, oregano, salt, pepper and basilico.
Directions: Toast the bread in the oven for a few minutes. Slightly rub the garlic on one side of the bread slice.
Cut the tomatoes, chop the fresh mozzarella, add the pitted olives, then seasoned with olive oil, oregano, salt, and finally the basil cutting it into pieces with your fingers. You can also add a few drops of Modena balsamic vinegar IGP at your taste.
Leave in the refrigerator for about an hour to let all the flavors mixing well.
Then top the slices of bread or Friselle with the Caprese mixture and serve pairing with a Rosato Cassiopea.