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I really didn’t know what to call this recipe.  I just sort of made it up as I went along knowing the items we had in our CSA box and what I like to eat.  I love caprese salad.  I love bruschetta.  We had fresh basil from our CSA box that was in desperate need of being used.  We also had roasted red peppers and mozzarella medallions.  I was making the zucchini squash ‘pasta’ recipe you may have read about yesterday and wanted a little side dish to go with it.  I thought to myself – caprese salad is good & bread is always good with pasta…mmmm, bruschetta is yummy.  Why not dig some stuff out of the refrigerator (& the market) and make a little caprese salad/bruschetta side dish thingy?  Yep, sounds good, so that’s what I did.

Here’s What You’ll Need:

  • Sourdough bread
  • pesto (we love the Fresh & Easy pesto, but if you have enough basil, you can make your own – see quick recipe here)
  • roasted red pepper pesto (we found ours at Fresh & Easy)
  • jar of roasted red peppers
  • fresh basil
  • mozzarella medallions (Fresh & Easy sells these all sliced for you.  If you can’t find the medallions, just get regular fresh mozzarella and slice it up)
  • fresh tomatoes

Here’s What You Do:

  • Lightly toast the sourdough
  • Spread pesto and roasted red pepper pesto on toast
  • chop up some of the roasted red peppers and add to toast
  • chop up fresh tomatoes and add to toast
  • place a couple of mozzarella medallions on top
  • place fresh sprigs of basil on top of mozzarella
  • put in toaster over (or under broiler) for another light toast to melt the cheese
  • serve & enjoy

Here’s a picture of how ours turned out.  It was delicious and a very good addition to the zucchini squash ‘pasta’:

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