Brushcetta Caprese


  • 4 slices good country bread
  • 1 large garlic clove, peeled
  • 4 tablespoons Verolio Delicato 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. Serve.