Caprese bruschetta
Published on 8 April 2026
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Bruschetta always saves dinner when time is short. Simply toast some rustic bread, then get creative with whatever is in the fridge. I also top it with Gorgonzola and walnuts, onions and tuna, 4 cheeses, pink sauce and prawns, grilled vegetables and so on…
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Ingredients
INGREDIENTS FOR 2 LARGE BRUSCHETTE
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Method
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I lightly oil the bread slices and toast them on a very hot grill until nicely crisp.
While still hot, I rub them with a garlic clove.
I dice the mozzarella and drain it on kitchen paper. I wash and dice the cherry tomatoes.
I put the tomatoes in a bowl and add a tablespoon of capers and one of olives.
I add salt, pepper and oil.
I add the well-drained mozzarella and oregano or basil torn by hand, then mix.
Just before serving I spoon the topping onto the bread. Do not do this in advance or the bread will go soggy. I finish with a drizzle of oil.
Original source: https://incucinaconlilly.com/2026/04/08/bruschetta-caprese/