Every year for the last three years we post a bruschetta type recipe. There is something very refreshing about the simple tomato olive oil and garlic mixture. I could eat this all year round but more so during the summer time when its hot outside.
This is actually a dressed up caprese using bruschetta and mozzarella with some peppery rocket on slightly toasted sourdough bread. The milky soft mozzarella with the slightly garlicky tomato (bruschetta) is a partnership that cannot really go wrong.
Using the same basic bruschetta recipe from the 2014 entry we added mozzarella, rockets and lightly drizzle some good extra virgin olive oil on a slice of sourdough bread.
