Tomato Caprese Bruschetta

Brio Tuscan Grill Recipe

6 slices toasted ciabatta bread, drizzled with extra virgin olive oil 
2 ounces quartered yellow grape tomatoes 
4 ounces diced Roma tomatoes 
1 tablespoon extra virgin olive oil on tomatoes 
extra virgin olive oil drizzle to garnish 
1 tablespoon fresh basil, julienne cut 
salt & pepper to taste 
6 slices fresh mozarella cheese 
1 tablespoon grated Reggiano cheese
cilantro pesto oil

Place bread on a sizzle pan. Place in oven to heat through. In a mixing bowl, combine yellow and Roma tomatoes, olive oil, basil and salt and pepper. Place warm bruschetta on a plate for serving.  Place 1 slice of mozzarella on each piece.  Spread 1/2 teaspoon of cilantro pesto oil on each piece. Top each piece of bruschetta with tomato mixture. Garnish with reggiano cheese and extra virgin olive oil.

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