Welcome!
This summer dish is always a big hit with guests and it’s a nice twist on the classic mozzarella and tomato Caprese salad.
Made with vibrant fresh green herbs and ripe tomatoes, in this recipe I use different types of mozzarella (buffalo and cow) seasoned with a good splash of balsamic vinegar and a generous dash of fresh lemon zest. A high quality extra virgin olive oil is perfect for blending all these flavors together.
The combination of tomatoes, creamy mozzarella, fresh herbs, lemon zest and tangy balsamic creates a burst of flavor in every bite.
Served with a good slice of toasted bread you will not stop dipping it into the infused oil…it’s just an Italian summer dream!
Class Notes/Announcements:
– Buffalo mozzarella may be hard to find and can be substituted for fresh cows mozzarella.
– Pre-measure and set out other ingredients and tools before class.
– Please see recipe notes for potential variations and storage instructions.
For the bread
- 6 slices of bread (from a large loaf)
- 40 g / 3 tablespoons Extra Virgin Olive Oil
- 3 cloves of garlic
- 2 stalks of rosemary
- 2 pinches of fennel seeds
For the caprese
- 250g / 8 oz buffalo or cow mozzarella
- 250g / 8 oz bocconcini (tiny balls of fresh mozzarella)
- 250g / 8 oz lb cherry tomatoes (8-10 cherry tomatoes)
- 2-3 sprigs of fresh marjoram
- 5-6 sprigs of fresh thyme
- 1 handful of basil
- 1 lemon
- 40 g / 3 tablespoons Extra Virgin Olive Oil
- A splash of balsamic vinegar
- Salt and pepper to taste
Tools to have on hand:
- Baking sheet
- Parchment paper
- Large shallow serving plate
- Microplane grater for zesting
- Knife
- Cutting board
- Spoon or tongs
INGREDIENTS NOTES
- This recipe is made with two key ingredients: fresh mozzarella and tomatoes. Be sure to pick the good ones. Also the Extra Virgin Olive Oil should be of the best quality, as its flavor will be relevant in this dish.
- This is best made in summer when green herbs are fresh and tomatoes are ripe. Dried herbs are too strong to use and tomatoes not in season are too acidic.
- Fresh oregano and mint are great additions or substitutes. Any fresh or wild herbs from the garden (I can find wild fennel sprouts!) do a wonderful job, giving flavor and freshness.
- If you don’t find tiny balls of fresh mozzarella, you can shred a whole ball and cube the other. It’s nice to have the different shapes and textures.
- Balsamic glaze, also known as balsamic reduction, is cheaper and a great substitution for the more expensive balsamic vinegar.
Chicca’s Caprese Bruschetta
Equipment
- Parchment paper
- Large shallow serving plate
- Microplane grater for zesting
- Knife
- Cutting board
- Spoon or tongs
Ingredients
For the bread
- 6 slices bread, from a large loaf
- 40 g extra virgin olive oil
- 2 stalk rosemary, finely chopped
- 3 cloves garlic, crushed
- 6 pinches coarse sea salt, small
- 2 pinches fennel seeds
For the caprese
- 250 g buffalo or cow mozzarella - shred into pieces
- 250 g bocconcini - small balls of fresh mozzarella
- 250 g cherry tomatoes - quartered (8-10 cherry tomatoes)
- 2-3 sprigs fresh marjoram - finely chopped
- 5-6 sprigs fresh thyme - finely chopped
- 1 handful basil - finely chopped
- The zest of a lemon
- 40 g extra virgin olive oil
- A splash of balsamic vinegar
- Salt and pepper to taste
- This recipe is made with two key ingredients: fresh mozzarella and tomatoes. Be sure to pick the good ones. Also the Extra Virgin Olive Oil should be of the best quality, as its flavor will be relevant in this dish.
- This is best made in summer when green herbs are fresh and tomatoes are ripe. Dried herbs are too strong to use and tomatoes not in season are too acidic.
- Fresh oregano and mint are great additions or substitutes. Any fresh or wild herbs from the garden (I can find wild fennel sprouts!) do a wonderful job, giving flavor and freshness.
- If you don’t find tiny balls of fresh mozzarella, you can shred a whole ball and cube the other. It’s nice to have the different shapes and textures.
- Balsamic glaze, also known as balsamic reduction, is cheaper and a great substitution for the more expensive balsamic vinegar.
Instructions
Prepare the bread
- Preheat the oven to 180 °C/400 °F.
- Line the baking sheet with some parchment paper and drizzle with one tablespoon of olive oil.
- Arrange the slices of bread on the baking sheet.
- Sprinkle the fresh rosemary and add ½ of a crushed garlic clove to each slice of bread. For more flavor, rub the garlic on the bread.
- Drizzle with about 1 teaspoon of olive oil on each slice of bread, then sprinkle a small pinch of coarse sea salt and fennel seeds on top.
- Bake until the bread is crunchy and golden on top, about 10-12 minutes.
- Remove from the oven and set aside.
Prepare the caprese
- On a serving plate, place the shredded mozzarella and the bocconcini (small mozzarella balls).
- Add the cherry tomatoes on top of the mozzarella and sprinkle the chopped herbs.
- Grate the lemon zest and drizzle the extra virgin olive oil.
- Let it rest for 10 minutes. This will allow the flavors to meld together.
- Adjust seasoning before serving: add balsamic vinegar, salt, and pepper. Let the caprese rest for a few minutes. This allows the tomatoes to release their juices which combine with the extra virgin olive oil and other flavors.TIP: Adding salt at the end prevents the tomatoes and the mozzarella from releasing all their liquid too much in advance.
- Scoop some of the caprese on toasted bread and serve immediately.
Notes
- If you have green tomatoes from the garden, mix them with ripe tomatoes. They will add some acidity to your dish.
- If you want to make a richer bruschetta, you can use burrata instead of cow mozzarella.
- For a crunchy texture, add crispy bacon that will bring a salty note to the salad as well.
Wine Pairing
Recommendations
Sparkling
Dry Prosecco
Franciacorta
White
Vermentino
Gavi (Cortese di Gavi)
Fiano
Falanghina
Rosé (Dry)
Red
Chianti
My Somm Friend Thoughts
Classic Italian flavors such as fresh tomatoes, mozzarella, and herbs go with so many Italian wines! We want to be sure to reach for wines with enough acid to hold up to the acid in our tomatoes. Personally, I would reach for a white, but a dry rosé or a chianti will be great too. I have really been enjoying Cortese di Gavi this summer. It is fresh, crisp, and extra dry which makes it one of those wines that pairs great with salads and herbs. I think it would be fantastic here.
Recommendations for each recipe are graciously shared by our friend and member Linda from MySommFriend.