Olive oil is more like a medicine than food. It is mostly unsaturated fat and it contains polyphenols which protect the cells in your body helping you with looking good as you age.
Olive oil does not improve with age like wine does. It literally is fruit juice so the fresher the better. This is why you must always check its expiry date. This is something I did not know until last year when I went on an olive oil tasting course on Lake Garda.
Since then I always check that the oil is no older than 1 year and that it has been stored properly: either in a dark coloured bottle or in a tin. This is because olive oil is sensitive to light and it can easily deteriorate.
I spend quite a bit of money on good quality olive oil however I use different ones in my cooking: the most expensive one is used raw for example in drizzling onto salads.
Today I will be making one of the most simple of Italian dishes: bruschetta with tomatoes, mozzarella and fresh basil leaves.
I am using a new oil which I received for review: “Pomora” olive oil which comes from Italian growers. Pomora runs “Adopt an Olive Tree” program which gives UK and US consumers access to great olive oil direct from their own tree in Italy.
I tried their young fresh oils Antonio’s nuovo and Carmelo’s nuovo which have a vibrant green colour and a subtle difference in pungency between each other. These oils are very light and fresh and suitable to use daily in most of your cooking.
I have also been sent an olive oil flavoured with rosemary. With it’s distinctive spicy flavour and delicate rosemary notes it is, in my opinion, a lovely oil to use for meat or fish.
This recipe makes 4 bruschetta.
- Prep Time : 15 minutes
- Cook Time : 3 minutes
- Yield : 4
- rustic bread – 4 slices
- cherry tomatoes – 16
- mozzarella cheese – 70 g – 3/4 cup
- fresh basil leaves – handful
- olive oil
- sea salt
- garlic clove – 1
Rub the clove of garlic on the bread slices then place them in a preheated oven at 180C or 350F for a few minutes just enough for them to look slightly golden.
Cut the cherry tomatoes into halves, sprinkle them with salt; chop the mozzarella into small chunks.
Put the tomatoes and the mozzarella on top of the bread, add a good drizzle of olive oil, a few leaves of basil and serve.
I also love a simple bruschetta with olive oil, garlic and chopped rosemary needles. So perfumed and aromatic, simplicity is best.
6 thoughts on “Caprese bruschetta with mozzarella, tomatoes and basil”
Bruschette are godsend. They are the fastest and the most unbelievably delicious antipasto you can make. Prime ingredients are essential including your choice of bread. The caprese topping is scrumptious and I also love the idea of your rosemary and evo oil bruschetta Alida – will make!
Thanks Elisabetta. Bruschette are the easiest and tastiest antipasto ever!
I love bruschetta Alida. These look awesome !!
Fresh, colourful and very tasty with all the fresh ingredients.
Che buona la bruschetta, specialmente se viene condita con un buon olio evo….che combinazione l’ho mangiata proprio questa sera per cena! Un bacione cara!
la mangio in qualunque stagione, è un piatto perfetto ed equilibrato ! Buon we, un bacione