Berry Caprese Bruschetta

6 servings
15 min

Celebrate the red, white and blueberry with this easy and healthy appetizer for your Fourth of July snacking.

Berry Caprese Bruschetta is a perfect


summer appetizer with berries in season. . .


Perfectly Patriotic too with the red, white & blue


from the strawberries, mozzarella and blueberries!

The recipe is adapted from Southern Living’s Strawberry Caprese Salad to celebrate the Red, White and Blueberry! The addition of the blueberries adds a little sweetness and color just in time for your July 4th celebration.

Quick and easy to throw together with an hour or two of chilling time to allow the flavors to meld.


Slice and grill or toast a baguette and serve with a bowl of your


berry-mozzarella medley and let your guests help themselves for easy entertaining!

Ingredients


3 tablespoons white balsamic vinegar


1 small garlic clove, minced (I omitted and used a garlic pepper seasoning blend instead)


1 tablespoon light brown sugar


1/4 teaspoon kosher salt


1/4 teaspoon freshly ground pepper


3 tablespoons olive oil


1/3 cup chopped fresh basil


1 (8-oz.) tub fresh perline “pearl-size” mozzarella cheese balls


2 cups sliced fresh strawberries


2 cups fresh blueberries

Preparation


Whisk together white balsamic vinegar, minced garlic, brown sugar, salt, and freshly ground pepper in a large bowl until sugar is dissolved. Add olive oil in a slow, steady stream, whisking constantly until smooth.


Add 1/3 cup chopped fresh basil and mozzarella cheese balls; toss to coat. Cover and chill 2 hours.


(I was impatient and hungry and only chilled mine an hour :)

Stir in strawberries; let stand at room temperature 30 minutes, stirring occasionally.


Serve with toasted French bread baguette slices.


Garnish with additional thinly sliced fresh basil.

Find more recipes and a round-up of patriotic and party treats for your Star-Spangled Celebration, HERE.

Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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Ingredients

  • 3 tablespoons white balsamic vinegar
  • 1 small garlic clove minced
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons olive oil
  • 1/3 cup chopped fresh basil
  • 1 8 oz. tub fresh perline “pearl-size” mozzarella cheese balls
  • 2 cups sliced fresh strawberries
  • 2 cups fresh blueberries
  • toasted baguette slices to serve
Instructions

Whisk together white balsamic vinegar, minced garlic, brown sugar, salt, and freshly ground pepper in a large bowl until sugar is dissolved.
Add olive oil in a slow, steady stream, whisking constantly until smooth.
Add 1/3 cup chopped fresh basil and mozzarella cheese balls; toss to coat.
Cover and chill 2 hours.
Stir in strawberries; let stand at room temperature 30 minutes, stirring occasionally.
Serve with toasted French bread baguette slices.
Garnish with additional thinly sliced fresh basil.
Mary @ Home is Where the Boat Is
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