Caprese bruschetta

Bruschetta is a snacking classic which highlights the best of simple ingredients, so make sure you get the best around.

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

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Simply the Best

episode • The Cook Up with Adam Liaw • 

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25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 2 heirloom tomatoes, at room temperature
• ½ cup mixed cherry tomatoes, halved
• salt and black pepper, to season
• 1 tsp finely shredded oregano leaves
• 80 ml (⅓ cup) extra-virgin olive oil, plus extra for drizzling
• 4 thick slices sourdough
• 400 g (about 2 balls) good quality fresh mozzarella
• 1 handful of basil leaves

Instructions

1. Preheat a chargrill plate over medium–high heat. Roughly chop the tomatoes and place in a large bowl. Season well with salt and pepper, then stir in the olive oil and oregano and set aside for 5 minutes.
2. Drizzle the bread with a little oil and grill on both sides until lightly charred. Place on a serving plate, cover with the tomato mixture, then tear the mozzarella over the top. Drizzle with a little more olive oil and scatter with basil to serve.
   
   

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Simply the Best

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G