caprese brunch bar_______________________Fill your plate with summer fresh heirloom tomatoes, stone fruits, toasted crostini, and plenty of mozzarella, topped off with an herby vinaigrette.
Ingredients
- 3 peaches
- 3 plums
- 3 heirloom tomatoes, various colors
- 1 loaf baguette or Italian bread
- 8 oz mozzarella
- 8 oz feta cheese
- fresh basil
- meats, such as salami or pepperoni
- olives
italian olive oil dip
- 1/2 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1/4 cup fresh basil, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 cup red pepper flakes
Instructions
- To make the vinaigrette: combine all ingredients in a jar. Seal the lid tightly and shake vigorously until combined.
- Preheat broiler to high. Slice the loaf of bread into 1/2-1 inch thick slices. Brush both sides with a bit of olive oil and toast about 2-3 minutes per side until desired darkness is reached.
- Slice mozzarella and feta cheeses to desired thicknesses. Place center of the board. Surround with sliced heirloom tomatoes, peaches, and plums. Add pepperoni, salami, and other desired meats. Arrange toasted crostini along the edges and set bowl of olives nearby. Fill in any spaces with basil leaves. Serve with vinaigrette to dip and drizzle.