A simple approach on the classic Italian antipasto simply using cucumber and olive oil for the bruschetta.


  • Stacked Caprese

  • Ingredients:

  • 4-5 large red tomatoes, sliced into thick slices

  • 1 pound fresh mozzarella, sliced into thick slices

  • 1/2 cup loosely packed basil leaves

  • sea salt & freshly ground black pepper

  • Basil Vinaigrette

  • 1 small shallot, roughly chopped (substitute with 1 tablespoon chopped onion or 1 garlic clove)

  • 2 slices fresh chili pepper

  • 1 cup loosely packed basil leaves, torn

  • 3 tablespoons water

  • 2 tablespoons good white wine vinegar

  • 1 teaspoon kosher or sea salt (1/2 tsp table salt)

  • 8 tablespoons extra virgin olive oil

  • Cucumber Bruschetta

  • 1/2 cup olive oil

  • 2 Tbps balsamic vinegar

  • 1/4 cup chopped parsley

  • Salt and pepper to taste


  • 1.

    To assemble the Caprese Salad, layer the tomato, fresh mozzarella and basil leaves. In between each layer, season with a bit of sea salt and freshly ground black pepper. Drizzle the basil vinaigrette on top.

  • Basil Vinaigrette:

  • 1.

    To make the vinaigrette, add the shallot and chili pepper to the blender. Next add the basil leaves, water, vinegar and sea salt. Blend. Slowly drizzle in the olive oil as you are blending.

  • Cucumber Bruschetta:

  • 1.

    Peel and de-seed one cucumber and chop into small cubes.  Place in bowl and add olive oli, salt, vinegar, parsley.  Let marinade for 1 hour.  Slice Italian bread 1/2 inch thick. Brush lightly with olive oil.  Bake in oven at 350C for 8 minutes or until lightly toasted.

  • 2.

    Top with cucumber topping.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 288kj
  • Fat Total 26g
  • Saturated Fat 7g
  • Protein 9g
  • Carbohydrate 4g
  • Sugar 2g
  • Sodium 276mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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