Ingredients for 4 servings:
- 4 slices Italian bread
- 200g Fiordilatte
- 200g Cherry tomatoes
- 100g Black olives
- Garlic, Basil, Oregano, Salt
- Extra virgin olive oil
Drain the mozzarella and cut it into squares not too big; cut the cherry tomatoes into four parts.
Place the mozzarella, the black olives and tomatoes cut into quarters together in a bowl.
Add the basil (chopped), oregano, extra virgin olive oil, a pinch of salt and mix well.
Cut 4 slices of bread about 2 cm thick and roast them on both sides on the oven grill or on a non-stick pan. When they are golden, take the slices of toasted bread and rub the garlic over one side.
Arrange the slices of toasted bread on a serving plate and cover with the preparation.
Sprinkle the caprese bruschetta with a little extra-virgin olive oil and serve.