Caprese Bruschetta (See Jane Make)

Everything I love, in bite-size.

I was in a time crunch after work and ran to Whole Foods without a list–a terrible idea for me in so many ways.  I’m not the kind of person who fares well at the grocery store without guidance.  I end up throwing a bunch of random things in my cart that could hardly create a simple dish, let alone a cohesive meal.  When I arrived home, I realized I had bought basil and mozzarella (probably for a salad or a pasta that I’d eat throughout the week) and a garlic-herb baguette, which was probably to go along with my alleged pasta or salad.  When I got home, I knew I wanted that bread, then and there; since I always have tomatoes on hand, I decided to create a little bruschetta, caprese style, and it was just what I needed. 

To make this, I simply drizzled olive oil on baguette slices and stuck them in the oven for 10-15 minutes at 300 degrees.  Then, I layered basil, mozzarella, and tomatoes (I used canned dice tomatoes with garlic and olive oil–told you I was in a crunch) on top and sprinkled all of the pieces with kosher salt, black pepper, and some balsamic vinegar.

Crusty, fresh-baked bread

Slicing fresh mozzarella