Caprese with olives on toast
This simple Italian starter combines crisp, garlic-rubbed toasts with a fresh and vibrant topping. The topping is a classic caprese salad mix, enhanced with chopped Kalamata olives for a savoury note. It is a quick assembly of diced mozzarella, tomatoes, basil and olives, seasoned and drizzled with olive oil. The dish comes together in only 5 minutes, serving four people perfectly.
Ingredients
- For the garlic toasts
- 12 slices crusty baguette, cut on a long angle
- Extra-virgin olive oil, for drizzling
- Salt and pepper
- 1 clove garlic, crushed
- For the caprese with olives
- 3/4 ball fresh mozzarella cut in to 0.5cm dice, see Cook's Note
- 3 plum tomatoes, seeded and cut into 0.5cm dice
- 10 fresh basil leaves, chopped
- 10 kalamata olives, pitted and finely chopped
- Extra-virgin olive oil, for drizzling
- Salt and pepper
Method
- Preheat your oven to 180C/Gas 4.
- Place the baguette slices on a baking tray, drizzle them with olive oil, and season with salt and pepper.
- Bake the bread for 5 to 8 mins until it turns golden, then take it out of the oven.
- While the toasts are still warm, rub the oiled side with the crushed garlic clove. Set these aside.
- Take a bowl and mix together the diced mozzarella, tomatoes, chopped basil and finely chopped olives.
- Drizzle a generous amount of olive oil over the mixture and season it with salt and pepper according to your taste.
- Spoon a portion of the caprese and olive mixture onto each prepared garlic toast to serve.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryStarters
Cuisineitalian
AuthorFood Network Kitchens
