Bruschetta Caprese with Cortijo Spiritu Santo Extra Virgin Olive Oil

Tartine di pomodoro e mozzarella su letto di pane ai cereali

CE041 Espiritu Sanot EVOO 16oz



  • 4 slices good country bread
  • 1 large garlic clove, peeled
  • 4 tablespoons Cortijo Spiritu Santo Extra Virgin Olive Oil
  • 12 cherry tomatoes, quartered
  • 1 ball buffalo mozzarella, roughly torn
  • 12 pitted black olives
  • pinch of dried oregano
  • salt
  • 8 Fresh Basil leaves


  1. Grill the bread, then immediately rub the garlic over one side and drizzle with half the extra virgin olive oil.
  2. Combine the tomatoes, mozzarella, olives, oregano and salt in a bowl.
  3. Divide between the grilled bread, drizzle with the remaining olive oil and top with basil leaves and pitted olives. Serve.

This recipe inspired by foodrepublic.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s