Tuesday, November 1, 2011

snack time: caprese bruschetta

I've always enjoyed bruschetta. But I fell in love with it when I saw it prepared in a little Italian village in Tuscany, at hole in the wall trattoria. An elderly Italian man toasted fresh made bread over a fire in a huge wall oven after brushing it with olive oil. Then he took a raw half of a garlic clove and rubbed it over the crispy bread, and finally topping it with just picked tomatoes and basil. Serious perfection.

This here bruschetta is slightly different. I've basically topped the bread with a small caprese salad tossed in just a little bit of olive oil and balsamic.

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