A simple approach on the classic Italian antipasto simply using cucumber and olive oil for the bruschetta.
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.
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.
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.
Top with cucumber topping.
Nutritional analysis per serving (12 servings)
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.
Trending This Week