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deconstructed caprese bruschetta

(1 rating)
cataharin avatar
Recipe by
Cathie Valentine
@cataharin
Graniteville, SC

I love Caprese salad. My daughter made this more in the Greek fashion using fetta cheese and no balsamic vinegar, basil or garlic. I thought, why don't I make this the Italian way by adding the addition of balsamic vinegar, garlic and basil. It was just as fresh and delicious as my daughter's dish. This is a light and delicious appetizer.

(1 rating)
yield 4 -6
prep time 15 Min
method Refrigerate/Freeze

Ingredients For deconstructed caprese bruschetta

  • 1 bunch
    scallions-use the greens tops only -chopped
  • 2-3
    roma tomatoes-chopped
  • 5-6
    fresh basil leaves-chopped
  • 1 clove
    garlic-finely chopped
  • 1 pkg
    stella fresh mozzarella cheese pearls found in the deli section (or fresh mozzarella cheese-buffalo mozzarella cut into small pieces)
  • olive oil, extra virgin
  • balsamic vinegar
  • 1 bag
    pita chips or small slices of a baguette or other bread toasted

How To Make deconstructed caprese bruschetta

  • 1
    Place enough olive oil to cover a 9x13 casserole dish. Drizzle with the balsamic vinegar. Place the mozzarella pearls evenly in dish. Next place the tomatoes evenly over the cheese. Next place the scallions evenly over the tomatoes. Next place the garlic evenly over the scallions. Next place the basil evenly over the garlic. Finally drizzle with a little olive oil and balsamic vinegar. Cover with plastic wrap and place in the refrigerator for a few hours or over night. Bring out and serve with the pita chips or toasted bread. Enjoy!
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