Bruschetta caprese — Italian recipe

Classic Italian flavours, simple preparation. Use the best ingredients you can find for a special starter! From GialloZafferano; Italy’s most famous food website.
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Hi everyone and welcome to the Giallo Zafferano kitchen. Today we’ll be preparing an appetizer that is as delicious as it is quick to prepare: Bruschetta Caprese. Of course bruschetta is a starter that’s eaten throughout Italy and that can be found all over the world, but this type is prepared with traditional ingredients from the Campagna region — mozzarella di bufala and gaeta olives.
Let’s see what ingredients we’ll need:
• 4 slice s of semolina bread
• 9 ounces of mozzarella di bufala
• 10 cherry tomatoes
• Extra virgin olive oil
• Dried oregano • Salt
• A clove of garlic
• 12 black olives (preferably Gaeta olives)
• 8 very fresh basil leaves.
Let’s make our Bruschetta Caprese.
We’ll begin by toasting our slices of bread. Use a non-stick pan for this, or you can toast them in the oven. I’ve cut the slices at about an inch thick, which seems to work well. If you’d like a thinner slice, just be sure it’s at least thick enough to support all of the ingredients we’ll be adding on top without breaking. Once the bread has cooled, rub them with the clove of garlic.
Once the bread is ready, it’s time to move on to the topping. Here are the tomatoes washed and cut into small pieces like this. The mozzarella should be cut in the same way. Then toss the tomatoes…and the mozzarella… together in another bowl. Now the Gaeta olives. If you want, you can use another type of black olive either pitted or no, or even baked olives — I’ll be using Gaeta here. A pinch of oregano, salt, and also four leaves of basil torn into pieces by hand. Keep the other four aside to garnish the finished bruschette. Now just a drop of extra virgin olive oil. Mix it all together and you’re ready to assemble the bruschette.
And here are our lovely bruschette Caprese. The finishing touch? A drizzle of extra virgin olive oil, and with that our bruschette are ready to be tasted. From Sonia and GialloZafferano, bye and we’ll see you next time!

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