Bruschetta caprese – House of Yumm

bruschetta caprese

Use baby bocconcini for a quick twist to your traditional tomato bruschetta.

8 x 2cm-thick slices rye sourdough bread
350g mixed medley grape tomatoes or cherry tomatoes, halved or quartered
75g pitted kalamata olives, quartered
8 baby bocconcini, torn
1/4 cup basil leaves
2 tablespoons Flora with Butter
1 tablespoon balsamic vinegar


  1. Toast bread in toaster or under a grill preheated to medium-high until golden.
  2. Meanwhile, place the tomato, olives, bocconcini and basil in a small bowl. Toss to combine.
  3. Spread the toast with the Flora with Butter. Top with the tomato mixture and drizzle with the balsamic vinegar.

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