Focaccia with Cherry Tomato “Salsa”

from Food & Wine

Tomato and Basil Soup Grilled Radicchio with Tomato-White Balsamic Vinaigrette
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Caprese salad meets the toast trend in this flavorful appetizer. Chunks of fresh mozzarella and vibrant canned tomatoes are highlighted with a slightly sweet vinaigrette spiked with just a hint of caper and basil for freshness.


  • ½ cup extra virgin olive oil, divided
  • 2 garlic cloves, sliced
  • 8 (4x3 inch) rectangles of focaccia (from a 20 oz. slab)
  • 2 (14 oz.) cans Mutti® Cherry Tomatoes (Ciliegini), drained
  • 1 (8 oz.) ball fresh mozzarella, cubed
  • 1/3 cup thinly sliced basil, divided
  • 2 Tbsp. capers, drained
  • 1-½ tsp. kosher salt, divided
  • 1 tsp. black pepper
  • 1 Tbsp. balsamic vinegar

How to prepare

  1. Heat ¼ cup oil and garlic in a small saucepan over medium, until garlic just begins to sizzle, about 2 minutes. Remove from heat.
  2. Preheat broiler to high with rack 10-inches from top element. Brush bread slices on both sides with 3 tablespoons of the garlic oil, reserving 1 tablespoon for garnish. Broil 2-3 minutes per side or until toasted. Leave whole or cut into triangles if desired.
  3. Combine remaining ¼ cup olive oil, tomatoes, cheese, half of the basil, capers, 1 teaspoon salt, and pepper. Place bread on a platter and spoon tomato mixture onto bread. Sprinkle with remaining basil and salt. Drizzle with remaining garlic oil and vinegar. 

Recipe developed in partnership with Mutti® by Food & Wine.