Bruschetta Mediterranean Recipe

Inspired by Carlucci's Waterfront

Time30m

Serves4

Toasted artisan bread topped with a vibrant mix of cherry tomatoes, kalamata olives, Stracciatella di Bufala, fresh basil and a sprinkle of parmesan. Finished with a drizzle of extra virgin olive oil

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Ingredients

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Bread

8 slices artisan bread (ciabatta or country loaf)

2 tbs extra virgin olive oil (for brushing)

1 clove Garlic cloves

1/4 tsp coarse sea salt

Tomato topping

2 cups Cherry tomatoes

1/2 cups Kalamata olives, pitted and halved

1/4 cups red onion, very finely diced

1/4 cups fresh basil leaves, chiffonade

1 tsp capers, rinsed

1 tbs lemon juice (fresh)

2 tbs extra virgin olive oil (for topping)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Cheese & finishing

1 cups Stracciatella di Bufala (shredded fresh burrata center)

2 tbs freshly grated parmesan

1 tbs extra virgin olive oil (finishing drizzle)

8 leaves micro basil or small basil leaves (optional)

1/2 tsp lemon zest (optional)

Method

Bread

Prep and toast bread

Preheat oven to 425°F (220°C) or heat a grill pan over medium-high. Arrange 8 slices of artisan bread on a baking sheet. Brush one side of each slice with 2 tbs extra virgin olive oil. Toast in the oven for 6–8 minutes until golden and crisp at the edges, or grill 2–3 minutes per side. Remove from oven or pan.

Rub with garlic and season

While still warm, lightly rub the oiled side of each toast with the cut side of 1 garlic clove to impart a mild garlic flavor. Sprinkle each slice with a pinch of coarse sea salt (about 1/8 tsp per slice). Set aside on a cooling rack.

Tomato topping

Prepare tomatoes and mix

Halve the cherry tomatoes (for very large cherry tomatoes quarter). Place them in a medium bowl. Add 1/2 cup halved kalamata olives, 1/4 cup very finely diced red onion, and 1 tsp rinsed capers.

Dress the mixture

Add 1 tbs fresh lemon juice, 2 tbs extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper to the tomato bowl. Toss gently to combine so tomatoes remain juicy but not crushed. Let the mixture sit 5–10 minutes to allow flavors to meld, then fold in 1/4 cup chiffonaded fresh basil.

Assembly & finishing

Plate the toasts

Spoon a generous tablespoon (or more) of the tomato-olive mixture onto each toasted bread slice, distributing solids and some of the juices evenly so each toast is vibrant but not soggy.

Add Stracciatella and cheese

Top each bruschetta with a generous portion of Stracciatella di Bufala (about 2 tbsp per slice, totaling ~1 cup across all slices). Sprinkle each toast lightly with freshly grated parmesan (about 1/4 tbs per slice, 2 tbs total).

Finish and serve

Drizzle the finished toasts with the remaining 1 tbs extra virgin olive oil. Garnish with optional micro basil or small basil leaves and a light dusting of lemon zest (about 1/2 tsp distributed). Serve immediately so the bread remains crisp.