I really didn’t know what to call this recipe. I just sort of made it up as I went along knowing the items we had in our CSA box and what I like to eat. I love caprese salad. I love bruschetta. We had fresh basil from our CSA box that was in desperate need of being used. We also had roasted red peppers and mozzarella medallions. I was making the zucchini squash ‘pasta’ recipe you may have read about yesterday and wanted a little side dish to go with it. I thought to myself – caprese salad is good & bread is always good with pasta…mmmm, bruschetta is yummy. Why not dig some stuff out of the refrigerator (& the market) and make a little caprese salad/bruschetta side dish thingy? Yep, sounds good, so that’s what I did.
Here’s What You’ll Need:
- Sourdough bread
- pesto (we love the Fresh & Easy pesto, but if you have enough basil, you can make your own – see quick recipe here)
- roasted red pepper pesto (we found ours at Fresh & Easy)
- jar of roasted red peppers
- fresh basil
- mozzarella medallions (Fresh & Easy sells these all sliced for you. If you can’t find the medallions, just get regular fresh mozzarella and slice it up)
- fresh tomatoes
Here’s What You Do:
- Lightly toast the sourdough
- Spread pesto and roasted red pepper pesto on toast
- chop up some of the roasted red peppers and add to toast
- chop up fresh tomatoes and add to toast
- place a couple of mozzarella medallions on top
- place fresh sprigs of basil on top of mozzarella
- put in toaster over (or under broiler) for another light toast to melt the cheese
- serve & enjoy
Here’s a picture of how ours turned out. It was delicious and a very good addition to the zucchini squash ‘pasta’:
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