I absolutely LOVE caprese salad, but often times it isn't filling enough to be a full meal. So bruschetta presents the perfect solution! My friend, Katie, makes some killer bruschetta, so I made her recipe for meatless Monday!
INGREDIENTS
-4 slices whole grain french bread (about 1 - 1.5 inches thick)
-1/2 container heirloom cherry tomatoes
-1/3 container marinated mozzarella
-1/4 small red onion, minced
-1 clove grated garlic
-1 tablespoon balsamic vinegar
-Balsamic glaze
-1 sprig basil, thinly sliced
DIRECTIONS
1. Preheat the oven to 350 degrees. Slice the french bread and place on a baking sheet. Drizzle with olive oil and season with garlic powder. Bake for about 10 minutes.
2. While the bread bakes, prepare the bruschetta topping. Chop the tomatoes into 1/4, mince the red onion, and cut the mozzarella balls into 1/4. Combine the tomatoes, red onion, mozzarella, garlic and balsamic vinegar in a bowl.
3. Once the bread is finished baking, place on a serving platter. Top each slice of bread with the bruschetta topping. Drizzle the bruschetta with the balsamic glaze and garnish with the thinly sliced basil leaves.