Summer Caprese Bruschetta

Summer means a bounty of fresh produce is available to incorporate into meals. Especially when it’s hot, something light, fresh, and flavorful is top of mind. This summertime caprese bruschetta is the perfect fit.

Whip this up as a snack or appetizer around the fire, whether you’re hosting friends or family in the backyard or out on a camping trip. With the help of the cast iron griddle, simple ingredients are transformed into the ideal summer bite layered with mozzarella cheese, blistered tomatoes, fresh garden basil, and balsamic glaze for plenty of flavor.

Equipment

Bonfire 2.0, Cast Iron Griddle Top + Hub

Ingredients

1 baguette

8 ounces fresh mozzarella cheese, sliced

½ pound cherry tomatoes

Fresh basil, chopped

Olive oil

Balsamic glaze

Step 1: Build a Fire

Build a fire in your Solo Stove fire pit. Start by burning 3-4 logs, allowing them to reduce down just about to a low flame with hot coals. Set up the cooking hub with the griddle on top.

Step 2: Prep the Bread

While your griddle is heating up, slice the baguette. Place the sliced bread on a plate or cutting board and drizzle both sides with olive oil.

Step 3: Toast the Bread

Toast the bread on the hot griddle, turning it over to toast both sides, about 2 minutes on each side.

Step 4: Blister the Tomatoes

Pour the cherry tomatoes on the hot griddle. Allow them to cook and blister for 8-10 minutes, stirring occasionally. Once cooked, remove the tomatoes from the griddle and allow to cool.

Step 5: Assemble the Bruschetta

To assemble, place one slice of mozzarella cheese on each piece of toasted bread. Layer each with a blistered tomato and a sprinkle of fresh basil.

Step 6: Finish with Balsamic Glaze

Drizzle the tops of the bruschetta with balsamic glaze before serving. If you don’t have balsamic glaze, it can be substituted with balsamic vinegar.

Start Cooking