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Caprese Bruschetta Recipe

bruschetta recipeCaprese bruschetta is a typical summer dish from the area of Naples. Just because the ingredients are very basic, they will have to be carefully selected: olives from Gaeta, ripe cherry tomatoes “pachino” style, and original buffalo mozzarella from the Campania region, and durum wheat bread. The best thing would be to get all this from an Italian deli.

The origins of bruschetta are (as almost always when it comes to recipes) uncertain but can be traced back toi at least the 15th century. There are many variations around but the basic quality for it to be called bruschetta is to have grilled bread, rubbed with garlic and drizzled with olive oil.

A bruschetta is a solid appetizer, especially indicated if the meal will be of mainly vegetables.
The ingredients are for four people:

1 clove of garlic
8 leaves of basil
1 buffalo mozzarella
Extra-virgin olive oil
12 black olives, whole
a couple of pinches of dry oregano
4 slices (80-100gr each) of durum wheat bread
10 cherry tomatoes

Grill the bread in the oven or on a non-stick pan until they’re golden. Rub the clove of garlic on each of the slices and set aside.
Dice the buffalo mozzarella into medium size bits, quarter the cherry tomatoes. Add them to a bowl together with the olives and the oregano. Tear the basil leaves and add them to the bowl as well, together with the extra-virgin olive oil, and a generous pinch of salt. Using a spoon (but I prefer to use the hands), mix all the ingredients. Lay the bread on a serving dish and divide the mix into four parts and place it on top of the bread. Drizzle with some extra olive oil and serve.

Visit my blog for more traditional and revisited Italian food recipes, with of course another type of bruschetta recipe.

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