Tuesday, September 1, 2009

Bruschetta Caprese recipe

Bruschetta Caprese
Recipe by: Chef Cristian Feher

Yield: 10-16 portions

- French Baguette or any long Bread
- 1 Jar of store-bought Basil Pesto (OR, CLICK HERE FOR PESTO RECIPE)
- Fresh Basil Leaves
- 2-3 Roma Tomatoes
- 4 - 8 Bocconcini Cheese Balls
- Salt and Pepper


1. Prepare the following and set aside:
- Slice Tomatoes
- Slice the Mozzarella
- Slice the bread on an angle
- Preheat oven to 400 degrees

2. Spread a small amount of basil pesto onto each slice of bread and place on baking sheet.

3. Put a slice of tomato, basil leaf and cheese onto each slice of bread.

4. Roast the bruschettas in the oven for 7-10 minutes until cheese melts. Serve and enjoy!


  1. I tell you about Try Nature.... Bruschetta in Civita di Bagnoregio.... it's wonderfull