Caprese Salsa Fresca Bruschetta
Use white balsamic vinegar, if you can, rather than regular balsamic to avoid discoloring the salsa.
Servings 6 as appetizers
Ingredients
for the marinade
- 1 tablespoon white wine vinegar
- splash of white balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey or agave
- 2 teaspoons chopped basil
- 1/2 teaspoon lemon zest
for the caprese salsa
- 1 cup chopped tomatoes I used 16 cherry tomatoes, cut into eighths
- 1 cup mozzarella ciliegine cheese chopped
- 1 tablespoon chopped red onion
- 1 tablespoon basil sliced chiffonade
- 1 small jalapeño chili pepper minced
- salt and freshly ground black pepper
for the bruschetta
- 1 baguette sliced 1/2" thick on the diagonal
- 2 cloves garlic sliced in half lengthwise
Instructions
for the marinade
- Add all ingredients to a small bowl and whisk until combined (it doesn't have to be completely emulsified, just well-mixed).
for the caprese salsa
- Add all ingredients to a medium mixing bowl and season lightly with salt and pepper (a big pinch of each). Add 1 tablespoon of the marinade and toss gently.
assemble
- Lightly toast the baguette slices. (I do this under the broiler, with the slices on a large baking sheet. Keep a constant watch so they don't burn!). Rub each slice on one side with a piece of the garlic (this gives a hint of garlic to the bread without overwhelming the flavors). Brush the marinade over the garlic rub. Spoon the caprese salsa on top, and serve.