This post is sponsored by Stella® but the content and opinions expressed here are my own.
What’s for dinner?
A couple nights back, my husband celebrated his 31st birthday! Well, we didn’t celebrate that night because he worked 9am-9pm, so we decided to celebrate it a few days later. We had our parents over for dinner and my mom made a Chicken Parmesan Casserole (yes, that’s a thing and it’s sooo good!). I wanted to make an appetizer and figured I’d go the Italian route with some bruschetta.
I didn’t want just regular tomatoes and basil though, so I made it a Caprese by adding some mozzarella. It was so delicious! I usually don’t like bruschetta, but in the last few months, I’ve really come to enjoy it and this one was so good! It was also incredibly simple to make.
The flavors really blend well together, especially if you make it in advance and let it sit in the fridge for a little while. I prepared it and placed it in a bowl to allow the flavors to settle. I then transferred it into a serving bowl because I didn’t want to serve it all up on the bread. I really don’t like soggy bread! So I sliced and toasted the bread and served it next to the bowl of bruschetta and let everyone serve themselves.
Best tomatoes and mozzarella….
Vine ripened tomatoes were really delicious in this bruschetta. After dicing them, I put them in a strainer with a pinch of salt to get all the moisture out (that way it’s not just swimming in tomato juice). As for the mozzarella, I used Stella. It was absolutely delicious! The cheese was fresh, delicious and I just couldn’t help myself from eating it right out of the packaging! If you haven’t heard of it, learn more about Stella Cheese!
- 10 basil leaves
- 3 vine ripened tomatoes, diced
- 8 oz fresh mozzarella, cut into 1/4 inch cubes
- 2 garlic cloves, minced
- 1 tsp oregano
- 1 tsp balsamic vinegar
- salt & pepper, to taste
- baguette, sliced & toasted
- Add tomato with a sprinkle of salt into a strainer to release some juices. Then transfer to a large bowl.
- Add the rest of the ingredients (minus the baguette). Toss and place in fridge until chilled.
- Serve with toasted baguette.