I have done two unthinkable things this week!!! First, I finally joined the modern age of dating, and got a Tinder account. Welcome to the crazy, we’ll talk about that whole situation later! The second was that I signed up for a 5:30 AM rowing class tomorrow. I love to row, but nothing about me functions well before about 8AM…..so we shall see how this goes. Since I need to somehow wrangle myself into bed ungodly early, tonight’s post shall be short and sweet.
Do you ever just sit at home and think to yourself, “I want to eat something fancy, but I’m also lazy.” If that’s you then I’ve got your fix. It’s fancy enough to serve company, and easy enough to whip up anytime you’d like. I present to you, Caprese Bruschetta!
- 1 Container Cherry Tomatoes
- ½ Package Fresh Mozzarella – I buy the pearls, or you can cut up a ball into pieces.
- 1-2 Tbs Fresh Basil – Chop finely, or you can purchase fresh basil paste in most grocery stores
- 2-3 Tbs Olive Oil
- Balsamic Vinegar
- Salt and Pepper
- Option: 1 Clove Minced Garlic
The Prep: I find that this is better if you can let everything sit together for an hour or two and blend. The prep is super simple, even non-chefs will master this with ease!
- If you’d like to add some garlic, it’s best to infuse it into about 3 Tbs of oil olive in a pan over low-medium heat. Just cook until everything starts to become aromatic, but watch carefully so it doesn’t burn! Let cool slightly.
- Wash, and slice the tomatoes in half. Occasionally, I like to get extra fancy, and mix in some yellow tomatoes as well. Just use half a package of each. Also, regular tomatoes can also be used, you may need to adjust the dressing slightly to account for extra juice in larger tomatoes.
- Add the tomatoes and mozzarella to a mixing bowl. Throw in the basil and drizzle with the olive oil, infused or plain. Splash in a dash or two of balsamic vinegar, and stir to mix everything together. Add salt and pepper to taste. The dressing should be very light, but cover all pieces. It may pool slightly at the bottom of the bowl, but that’s fine. If it looks dry, drizzle in a bit more oil and vinegar. Embrace your inner Italian grandma. It’s an art not a science!! Cover your bowl, and let everything marinate in the fridge for an hour or two.
Digging In: Now, the fun part!
- Grab some good bread, generally I do Italian, but anything will work. Slice it thickly, about half an inch, and butter both sides. Toast in a pan on both sides until crispy and golden, like you’re making grilled cheese!
- Stir up your bruschetta topping and ladle on the gloriousness. Be sure and grab some of the extra dressing from the bottom. If you want to get extra fancy, you could top your fanciness with a basil leaf, but I’m single and I frankly don’t have the time for that! The best I manage is an extra drizzle of balsamic for that extra air of fanciness!
During this whole process you should be drinking wine….any wine….all the wine! Sit back and bask in the delicious and simple creation before you. This recipe would be exceptionally good with a trip to a farmer’s market for super fresh tomatoes and basil. Since the recipe is so simple, it’s really important not to skimp on quality. Unfortunately, in South Dakota its still way too early for farmer’s market adventures.
As Julia Child would say, “Bon Appetit!” With that, I’m off to bed!