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Smoked Caprese bruschetta recipe

Smoked Caprese bruschetta recipe

1 rating

You’ll feel as though you’ve been whisked off to Italy with this quick yet indulgent dish packed with big, bold flavours. If you've got an alfresco meal planned soon, this is a must-make. See method

  • Serves 2
  • 15 mins to prepare
  • 435 calories / serving


  • 2 slices of Tesco Finest Rye & Mixed Seed Sourdough
  • 1 garlic clove, cut in half
  • 1½ tbsp Tesco Finest Sicilian Extra-Virgin Olive Oil, plus 1 tsp
  • 2 tsp pine nuts
  • 5 sprigs Tesco Finest Isabella Basil
  • a pinch of sea salt
  • 220g pack Tesco Finest Piccobella Tomatoes, quartered
  • a pinch of black pepper
  • 80g Tesco Finest Smoked Scamorza Mozzarella

Each serving contains

  • Energy

  • Fat

    31g 44%
  • Saturates

    10g 49%
  • Sugars

    5g 6%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 23g Protein 15.6g Fibre 4g


  1. Toast the sourdough. Rub one side of each slice with a cut garlic clove and drizzle over 1 tsp olive oil.

  2. Toast the pine nuts in a pan over a low heat; set aside. Using a pestle and mortar, bash the sprigs of basil with a pinch of sea salt to a green paste. Slowly drizzle in 1½ tbsp of the olive oil to make a basil oil.

  3. Put the tomatoes in a mixing bowl with half the basil oil and a pinch of black pepper. Gently toss together.

  4. Roughly tear up the Mozzarella and arrange with the tomatoes on the toasts. Scatter the pine nuts on top, then sprinkle over more basil leaves and drizzle with the remaining basil oil to serve.

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