This Dill Caprese Bruschetta sings with fresh dill and gorgeous, sweet tomatoes. The dressing is based on grapeseed oil which is light and clean and lets the herbs, tomatoes, cheese and vegetables really shine.
2 ½cupshalved cherry or grape tomatoes(I like a mix of colors. Use the ripest, freshest tomatoes you can find)
1 8ozball of fresh mozzarella, cut into about 1/2" cubes
¼cupred onion, small dice
For the Bruschetta
One loaf of your favorite Italian bread(I used ciabatta) sliced in 1/2" slices
1-2clovesgarlic, peeled
To Finish
1-2Tablespoonschopped fresh dill
Finishing salt of your choice(fleur de sel, sel gris, Himalayan pink salt, etc)
Instructions
For the Marinade
Whisk all the marinade ingredients together.
For the Bruschetta Topping
Place the halved tomatoes, diced mozzarella and red onion in a container with a tight-fitting lid.
Pour over all the marinade and put on the lid.
Chill overnight, shaking the container occasionally.
For the Bruschetta
Arrange the sliced bread in one layer on a cookie sheet. Broil until lightly golden brown (or grill in an oiled grill pan or outside on the grill). Turn the bread slices and broil (or grill) the other side as well.
Rub each piece of bread with a garlic clove (you may need more than one clove to do all the bread)
To Serve
Arrange the bruschetta on a large, rimmed platter.
Pour over the tomatoes and cheese along with all (or most) of the marinade.
Sprinkle the platter with the fresh dill and a bit of finishing salt.
Serve immediately.
Notes
*If you cannot find Tracy's Gourmet, use any "dilly" vinaigrette you can find. You can also make a simple dill vinaigrette with 5 oz grapeseed or avocado oil (I think olive oil would be too assertive, but you can certainly use that too), 3 oz sherry vinegar (or your favorite vinegar--not balsamic), 2 teaspoons minced shallot, 2 teaspoons Dijon mustard, salt, pepper and a lot of minced fresh dill.Although best when served fresh, if your bread is sturdy enough and well-grilled, it should hold up well for at least an hour or so. We plowed through the platter quickly and with gusto, but I saved a piece out to see how well it held up after soaking in the marinade. While it did get softer, it was not soggy. These are best eaten with a knife and fork, although I ate plenty by hand and only lost a stray tomato or two. This is great cookout food!