Bruschetta or Pasta Caprese

by Deirdre
(Idaho)

While both Bruschetta and Pasta Caprese can cost you a pretty penny at an upscale restaurant, the actual ingredients in this dish are pretty inexpensive and the process to put them together is terrifically easy.

I especially like to make these with tomatoes, onions, garlic and basil I've made myself- that way it's literally as cheap as dirt!

You will need:

1 medium onion, diced fine

1 large tomato or two roma tomatoes, diced fine.

2-3 cloves of garlic, crushed

3 tablespoons of balsamic vinegar

1 tablespoon dried basil (if you are using fresh, do 1.5 tablespoons)

1-2 tablespoons oil (vegetable or olive is fine)

1 cup of diced mozzarella for the pasta or one generous slice of mozzarella per serving of bruschetta

1 cup of leftover chicken if you are making the pasta.

Either a loaf of crusty bread or angel hair pasta


The most expensive ingredient of this recipe is actually the balsamic vinegar, but you can get lots of use out of one bottle, not just for this recipe but also as a base for dressings, as a reduction for desserts or as added flavor to a dull sandwich.

To make the Bruschetta, toss the onion, tomatoes, garlic, basil and vinegar in a non-metallic bowl and allow to refrigerate about an hour. In the meantime, slice your crusty bread into thick slices, 1-2 slices per serving.

Fresh baked bread is the best (and cheapest), but bakery bread will work to. If you are baking at home and want a really crispy crust, try placing a pan of water on a rack beneath the baking bread.

Brush your bread with a little bit of oil, just enough to make it glisten. Place a slice of cheese on each slice and bake at 300 until the cheese is nice and melted but not browned. Serve topped with your tomato mixture for a refreshing summer treat.

For the pasta caprese, cook your pasta and drain, cooling to just above room temp. In the meantime, saute your basil, onions and garlic in oil until the onions are translucent.

Toss in your diced tomatoes and chicken (if you want it) for about 30 seconds and then add the pasta, being sure to toss it well in the oil and veggies (think fried rice style saute). After about a minute of light sauteing, toss in your mozzarella and remove from heat. The mozzarella will melt in the carryover heat.

Serve immediately.