If tomatoes, basil and fresh mozzarella don’t scream summer, than I don’t know what does.

My husband and I eat some variation of the caprese salad all summer long. Whether it’s over some greens or tossed into a pasta salad, the combination of flavors never gets old. This bruschetta is my latest interpretation.

The caprese salad hails from Italy and its one of those salads that best served in the summer when the tomatoes are at their peak. The simple salad is typically made of sliced fresh buffalo mozzarella and tomatoes, fresh basil, and is usually seasoned with salt, pepper, and olive oil.

This is a great appetizer to serve since almost all of the prep can be done ahead. Making grilled bruschetta for company is a favorite of mine. It’s a great summer time dish since you don’t have to turn on a hot oven. My husband and I love this so much that we’ve actually been making it as our dinner. Served with some simple mixed greens, getting dinner on the table couldn’t be easier.


Living in Utah can make for some interesting weather. It’s unpredictable and it’s not uncommon to have snow in June. Great for skiing, not so great for our already short growing season. So while I’m not so patiently waiting for tomatoes to make their way to the farmers market, the grocery store tomatoes will have to do.

I have a few tricks for brightening up tomatoes that aren’t quite at their peak. Roasting them is ideal and something that I do a lot of during the cold months. But since it’s hot as a Mother outside, marinating them with some fresh garlic and olive oil is another great trick to add some flavor.

It’s not uncommon that you’ll find a tupperware of these tomatoes in our fridge. We toss them on top of scrambled eggs or a green salad and are delicious tossed with some warm spaghetti.


This is one of those dishes that gets all the taste buds going at once. Grilling the bread imparts a nice smokey flavor while giving the bread a nice crunchy exterior which prevents it from getting too soggy. The fresh mozzarella is creamy and decadent, the slightly acidic tomatoes and the raw garlic give it a great bite and the fresh basil and reduced balsamic adds the perfect amount of sweetness.

If you can’t tell, I love this app.


Yep, that’s how I’d describe it.

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13 Responses to Grilled Crostini with Garlic Marinated Tomatoes

  1. Kalyn says:

    Oh yes please. I would eat this any day.

  2. Bev Weidner says:

    I’m licking the screen.

    Is that weird?

  3. I love for summer for the promise of sun-warmed tomatoes from our garden. This is definitely going on the “must try” list.

  4. I could eat this as a meal too. Great pictures!

  5. mini baker says:

    wow! this looks quite sinful. love it! just found your blog, can’t wait to browse around 🙂

  6. Crostini is such a great summer appetizer, especially when topped with farmers market produce. I just made some with goat cheese, berries and honey last night!

  7. Julia says:

    We eat variations of caprese all summer too, it really does scream summer!

  8. I adore caprese in the summer, absolutely nothing better. I did a sandwich in the same vein today, with an olive spread that I’ve saved from Trader Joe’s. But the roasted tomatoes is such a nice addition. Will def give a try.

  9. […] much more to add to Kelley’s description of Mountain Mama Cook’s Grilled Crostini with Garlic Marinated Tomato Caprese. “Easy-peasy-yum-scrum.” What she […]

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