How to make BRUSCHETTA CAPRESE Tomato Basil Mozzarella Simple amp Fresh

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You are going to learn how to make bruschetta caprese. A good bruschetta caprese recipe is uncomplicated and delicious. Here you’ll learn some basic flavor building skills that will help your confidence in the kitchen. I hope you enjoy turning out this classic for the people you love! • RECIPE/METHOD IS BELOW • 0:00 Pleasentries • 0:32 Preparing tomatoes • 1:30 Fresh mozzarella • 2:24 Pro tips on salt • 2:39 Olive oil • 3:00 Best of Basil • 3:42 Bread • 4:38 Garlic • 5:25 Assembly • Opening Theme: • Can I Come In Your Kitchen - Written Composed by David Rotundo • Spotify: https://open.spotify.com/track/036Jv7... • All Music Licensed by our friend David Rotundo and All Other Music Licensed by Artlist.io • MY TRIED AND TRUE KITCHEN FAVES (affiliate): • Thermapen Mk4 - http://www.thermoworks.com/Thermapen-... • Knife Sharpener https://amzn.to/2TVwPR2 • Espresso Spoons https://amzn.to/3p1FUX4 • Spice Sized Mason Jars https://amzn.to/34YkwtB • Bodum https://amzn.to/3l1Kimh • Coffee Grinder https://amzn.to/2TUf8kX • Kettle https://amzn.to/38bSnkN • Vegetable Peeler https://amzn.to/2Gxerek • Bench Scraper https://amzn.to/350nm1o • Kitchen Aid Mixer https://amzn.to/350wUJL • Corelle Dishes https://amzn.to/2TRXZZd • Kitchen Aid Food Chopper https://amzn.to/2I9BrQP • Cast Iron Pan https://amzn.to/3mTIr3z • INSTAGRAM: @HereOnTheMain • You can scale this recipe up or down, it’s really all about the ratio of tomatoes to cheese that you prefer! • How to Make Bruschetta Caprese, 4 servings • • 5 ripe Roma tomatoes (or any medium/large in season tomato) • • 1 large ball of fresh mozzarella • • Nice crusty bread of your choice (Italian or French loaf, baguette) • • 1 peeled garlic clove • • About 5 tablespoons Extra Virgin Olive Oil • • Small handful fresh basil • • Good salt (anything other plane table salt) • Method • • Chop your tomatoes into medium sized chunks and add them to a bowl • • Tear your ball of mozzarella, adding the shreds to the bowl with the tomatoes. Use as much or as little as you like. You are going for a good ratio so that in every bite you get some cheese and some tomato. • • Tear in your handful of basil • • Add about 2 – 2.5 tablespoons of olive oil. You want the mixture to be glistening, not swimming • • Season with your good salt. Tomatoes take a surprising amount of salt. Start slow and add, tasting along the way. If you used the whole ball of cheese and 5 tomatoes, you’ll need at least 1/8 of a teaspoon. • • Set aside. Time to work with the bread. • • Turn your broiler on high, and move the oven rack up to the highest position • • Slice your bread ½ an inch thick (I usually do about 4 pieces for this amount of topping) • • Brush both sides of the bread with 2 tablespoons of olive oil. If you need more, use more! This is a method, use what you need to lightly coat both sides. • • Toast the bread under the broiler until it’s golden brown. Flip and do the other side. • • Hot out of the oven, slice the end off the garlic clove and rub the cut end of that clove all over each piece of hot bread. Just do one side! • • After each toast has been rubbed, season lightly with salt. Your good salt! • • Dress the toasts with your tomato and cheese mixture. Pile on as much as you like! • • If you wish, finish each bruschetta caprese with an extra drizzle of olive oil and more basil. • • Slice and EAT!

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