Deconstructed Caprese with Assorted Bruschetta
A caprese pulled apart across a board, torn mozzarella and basil at the center, a run of bruschetta around it in three or four toppings.
By Steven Russell
Italian
A caprese pulled apart across a board, torn mozzarella and basil at the center, a run of bruschetta around it in three or four toppings.
This is a caprese salad that became a whole spread. At the center sits the classic, fresh mozzarella, ripe tomato, basil, and a heavy drizzle of aged balsamic. Around it runs a border of bruschetta, each crostini a different bite.
Ricotta with peach, mozzarella with prosciutto, a bright tomato and basil, a shaving of hard cheese. It is a board built to open a dinner with a glass of red and a crowd standing around the island.
Slice the baguette, brush with olive oil, and toast until golden and crisp, then rub the warm tops with a cut clove of garlic.
Why Garlic rubbed on hot toast melts into it and seasons every crostini from the base up.Build the center caprese: layer sliced tomato and torn mozzarella over arugula and basil, then drizzle heavily with balsamic and oil.
Why Keeping the center loose and torn rather than neatly stacked is what makes it read as deconstructed.Top one set of crostini with ricotta and sliced peach, another with mozzarella and prosciutto, another with diced tomato and basil.
Why Varying the toppings gives guests a range of bites, from sweet and creamy to bright and savory.Arrange the bruschetta around the caprese, finish everything with flaky salt, pepper, and a last drizzle of oil.
Why A final drizzle and salt pulls the separate pieces together into one board.
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