Double Caprese Bruschetta

Yield: 4 Servings


4 pieces of Quick Caprese Bread, or good quality bread of choice

2 Tbsp Flying Olive Garlic, Basil, Tuscan Herb or EVOO of Choice

2 large ripe tomatoes, sliced thin

4 thin slices of buffalo mozzarella (round)

4-? Fresh basil leaves for garnish

Flying Olive Traditional Balsamic Vinegar to drizzle

Grated Parmesan cheese, if desired, to garnish


Turn the oven on to broil. Place rack into second position from the broiler.

Slice the tomatoes and mozzarella and set aside. Brush Flying Olive EVOO of Choice on each side of the bread slices. Place on a piece of aluminum foil on a cookie or jelly roll pan. Toast one side until lightly browned. Turn over and toast for 1 minute. Take out of the oven.

Turn the bread over to the untoasted side. Place a tomato slice or two over each slice of bread, covering the surface. Place back in the oven and toast until the tomato starts to soften, about 1-2 minute. Don’t let the bread get brown.

Take the bruschetta out of the oven and place a slice of mozzarella on each piece. Place back in the oven and let the cheese get soft. If the bread is beginning to get very brown or burn, take the bruschetta out of the oven. Top each piece with a sprinkle of Parmesan, a basil leaf for garnish, and a drizzle of Flying Olive Balsamic Vinegar. Serve.

Submitted by Barb L.