This delicious Italian bruschetta caprese is made with mozzarella, roasted tomatoes, pine nuts and drizzled with De Nigris Balsamic Vinegar of Modena Platinum Eagle from our excellence line, for extra flavor.

Ingredients for 8 People

  • 5 oz of mozzarella fiordilatte
  • 12 oz of cherry tomatoes
  • 1 clove of garlic
  • 1 bunch of herbs (thyme, fresh oregano, mint)
  • 4 slices of bread about 2 oz each (or 8 about 1 oz)
  • 3 tbsp of pine nuts
  • 2 tbsp extra virgin olive oil
  • Salt and pepper, to taste
  • Fresh basil, to taste
  • De Nigris Balsamic Vinegar of Modena Platinum Eagle

For the recipe

Drain the mozzarella so that it loses excess water.

Preheat the oven to 180 ºC.

Wash and dry the tomatoes and cut the larger ones in half.

Place the tomatoes on a baking tray covered with baking paper, season generously with oil, salt and pepper and distribute the chopped herbs. Place the garlic on the baking sheet and bake in the oven for about 40 minutes.

Roast the slices of bread under the oven grill at full power for a few minutes.

Toast the pine nuts in a pan without adding fat, until golden brown.

Lay two slices of mozzarella on each bruschetta and complete with roasted tomatoes and toasted pine nuts. Decorate with a drizzle of raw oil, a pinch of pepper, a few leaves of basil and a little balsamic vinegar from our excellence line.