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.  

star

Mozzarella and Strawberry Bruschetta

Servings

15

Prep Time

5 minutes

Cook Time

10 minutes

Image of Mozzarella and Strawberry Bruschetta

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

  • 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

  1. Preheat the oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
nut free
vegetarian
Italian Riviera Extra Virgin Olive Oil

Italian Riviera Extra Virgin Olive Oil

from $33.00