Caprese on Crostini

My husband and I can't get enough of this meal, probably because it's so gosh darn hot outside that eating something light and refreshing is comforting on a hot, muggy night. I love it, because it's ridiculously simple, doesn't require any cooking, and is relatively mess free. We had it one night as a snack in the middle of the day as a way to use up some of the basil growing in our garden, and before we knew it, our snack turned into one of our favorite dinners.

I'm sure there's some fancy schmancy Italian word or phrase for what this really is, but for now we're calling it Caprese on Crostini and you only need a handful of things to make it: fresh basil, ripe tomatoes, mozzarella, olive oil, balsamic vinegar (optional), and some good, crusty bread.

There's no right or wrong way to eat this. My husband and I usually put out all the ingredients out on the table and build our own in different combinations. Sometimes I drizzle vinegar over just the bread or other times I top the whole thing with vinegar, and sometimes I sprinkle pepper on the tomatoes for an added kick of heat. It's really up to you and how you want to eat this.

Choosing quality ingredients is key here, so skip the beefsteak tomatoes and pick up some plump, juicy, red tomatoes just off the vine. Don't forget to pour yourself a glass of crisp and refreshing white wine! 

Caprese on Crostini

Ingredients: 
3-4 large ripe tomatoes, sliced 1/4-inch thick
handful fresh basil
16-ounces fresh Mozzarella, sliced 1/4-inch thick
loaf good crusty bread, sliced thin
olive oil (for drizzling)
balsamic vinegar (for drizzling, optional)
pepper (to taste)
garlic (optional)

Directions:
Drizzle olive oil on bread; bake or broil in oven until golden brown on both sides. Optional, once toast is out of the oven, rub a piece of garlic over it. Another option: Grate some mozzarella on top of bread and broil it until bubbly and golden brown. Top with ingredients in any combination.