This week’s Weekend Herb Blogging is hosted by Kalyn, the founder of WHB.

Real simple things can be so delicious. The only thing you need are good ingredients. For the Bruschetta Caprese I used tomatoes and basil from my garden, garlic, mozzarella di bufala, a Spanish olive oil extra virgen and of course homemade bread.

Bruschetta Caprese

WHB #94: Bruschetta Caprese

1 big garden tomato, cut into small cubes, keeping all that juice!
1-2 garlic cloves, crushed or finely chopped
mozzarella di bufala
basil leaves, horizontally sliced
1-2 tb olive oil
pepper and salt

Cut tomato and put into a small bowl, being sure to keep that juice along with the meat of the tomato. Chop your garlic and cut or slice the basil. Add all to the bowl and season. Taste and re-season, if needed. You can be creative and add other herbs that you like. Once your mixture is done, place slices of bread on a hot char grill until golden. Top with mixture, put back on the grill until the cheese starts to melt. Decorate with some basil leaves.

More recipes and entries in English.