Mozzarella and Strawberry Bruschetta
This bruschetta captures the essence of Capri and the Amalfi coast in a single bite, with the perfect balance of sweet and savory notes. It’s one of my favorite things to eat in the summer, when both strawberries and tomatoes taste of the sun.
Photo Credit: Aubrie Pick
Mozzarella and Strawberry Bruschetta
Prep Time
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Serving size:
Makes 15 Crostini
Ingredients:
15 1/4-inch slices of baguette
2 tablespoons olive oil
1/2 teaspoon kosher salt
1 tablespoon white balsamic vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon honey, preferably clover honey
1/2 teaspoon kosher salt
1/2 cup quartered cherry tomatoes
3/4 cup chopped strawberries
1 tablespoon chopped fresh basil
8 ounces fresh mozzarella cheese (1 ball), chilled
Instructions:
Preheat the oven to 400°F.
Brush each baguette slice on both sides with the olive oil and arrange them on a rimmed baking sheet. Sprinkle with the salt and bake for 10 minutes, rotating the baking sheet halfway through if they are not browning evenly.
In a medium bowl, whisk together the vinegar, extra-virgin olive oil, honey, and salt until smooth and emulsified. Add the tomatoes, strawberries, and basil, and mix well to coat. Allow the mixture to sit at room temperature for 10 minutes to let the flavors marry.
Slice the mozzarella into small pieces. Place a slice on each of the crostini and top it with some of the strawberry mixture. Drizzle with a touch of the dressing, if desired.
Reprinted from Giada's Italy: My Recipes for La Dolce Vita. Copyright © 2018 by GDL Foods Inc. Photographs by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
Recipe by Giada De Laurentiis Read More
