Caprese Bruschetta
This Caprese Bruschetta is simple and delicious, perfect for hosting or just for an easy lunch with a side salad. If you don't want to make the pesto, just buy a pot of fresh pesto in the chilled section and use that.
Servings: 2 servings
Ingredients
For the tomatoes:
- 300 g cherry tomatoes
- 1 garlic clove minced
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- salt and pepper
For the pesto (if making):
- 1/2 cup pine nuts
- 3/4 cup grated Parmesan
- 2 garlic cloves
- 2 large bunches of basil
- 3/4 cup extra-virgin olive oil
- 1 tsp Maldon salt taste and add a little more if you think it needs it
For the toasts:
- 2 slices of ciabatta bread
- olive oil for toasting
- 1 clove of garlic
- 2 balls burrata
- basil leaves
- balsamic glaze for drizzling
Instructions
- Start with the tomatoes. Preheat the oven to 200°C.
- Place the cherry tomatoes in a baking dish and drizzle them with the olive oil, add the garlic, balsamic, salt and pepper. Toss gently to coat.
- Roast the tomatoes for around 30-45 minutes, until they are soft and beginning to burst.
- Meanwhile, make the pesto, if using. Toast the pine nuts in a dry frying pan over medium-high heat until they are a light brown colour. Keep them moving to prevent burning.
- Transfer to a food processor and let cool slightly.
- Add the basil, garlic and oil and blitz until mostly smooth.
- Pour into a bowl and stir through the finely grated Parmesan. Season with 1/2 teaspoon of Maldon. Taste and add the remaining salt if you think it needs it.
- Then assemble. Drizzle the ciabatta bread slices with olive oil on both sides. Toast the bread in a pan or in the oven for a couple of minutes until crispy and golden brown. Rub with garlic clove.
- Place the toasted ciabatta bread slices on a serving platter. Spread over the pesto and then smoosh the burrata on top
- Top the burrata with the roasted cherry tomatoes, add a light drizzle of balsamic glaze
- Garnish with fresh basil sprigs
Notes
Scroll up for a step by step guide on how to make caprese bruschetta.
To store: Leftover pesto can be stored in the fridge in an airtight container or jar. It should last a week or two. If you want to keep it longer, I would advise adding it to a jar and levelling it out so it’s nice and flat. Then add some olive oil over the top to create a layer that essentially seals the pesto. This will stop it going bad as fast. The olive oil will solidify a bit in the fridge but once smoothed onto toasted bread, it’ll melt. I wouldn't advise storing the bruschetta once made as it will turn soggy.
Make ahead: You can make the components ahead of time. Roast the tomatoes up to 3 days in advance and store in the fridge. Bring to room temperature before serving as you don't want to bite into a fridge cold tomato. The pesto keeps for a week or two in the fridge. Only assemble when ready to serve to avoid it going soggy.
How to store basil: to store any leftover basil, slice the ends off the basil stalks and place in a small glass or mug in around 1cm of water. Take a clean sandwich bag and cover the basil with it, pulling the bag down the glass. Then seal the sandwich bag around the glass/mug. Leave at room temp for a week.
How to make it with mozzarella: if making caprese bruschetta with mozzarella rather than burrata, you could melt it down so it has a melty texture. Once you toast the bread, rub it with garlic, spread with pesto, then tear over the fresh mozzarella. Add the roasted tomatoes in the gaps of the torn mozzarella. Place under the grill on high heat for a few minutes, watching carefully, until the mozzarella is melted and bubbling. I like to melt the mozzarella with the tomatoes as I find then it melts the tomatoes into the topping a bit and it doesn't fly off the bread when you take a bite.
Pesto: You can use shop-bought pesto. Just use the pots you get in the chilled section rather than jarred as I find it has much better flavour here.