There is nothing – and I mean nothing that will end my day on the river faster than a growling stomach. That’s why I’ve always got snacks, lunch and sometimes a complete dinner menu packed into my fishing bag most days I’m on the river.
On a lazy Saturday last week when Dave and I weren’t planning on reaching the river until just before lunch, we needed a quick and easy meal that would keep us fueled well into evening hatches. Its finally spring time here in the Rockies and there have already been a few bluebird days reaching well into the sixties. The warm weather definitely has me craving fresh ingredients and nothing screams spring time fresh bruschetta.
Here’s what you’ll need for a Caprese Bruschetta by the river:
Riverside Caprese Bruschetta: Six fresh and flavorful ingredients – French bread topped with mozzarella, tomatoes, basil and a drizzle of balsamic. Serve with a cold beverage and your favorite potato chips.
- French or Italian baguette
- Ball of fresh mozzarella
- 1 whole tomato
- Fresh basil leaves
- Sprinkle of parmesan
- Balsamic vinegar
1. Slice baguette into desired size. You can toast or leave un-toasted, I found that the bread kept better un-toasted, but I can’t resist a bit of crunchiness. For toasted, preheat oven to 425 degrees and bake for 8-10 minutes or until golden brown.
2. Slice fresh mozzarella into desired thickness
3. Cut the tomato into very thin slices
4. Remove stems from basil
5. Pack everything in Tupperware and refrigerate or place directly in fishing pack.
1. Find a good lunch spot – preferably a log, rock, or grassy area along the water
2. Layer mozzarella, tomato slices, and basil on top of bread slices
3. Top with a drizzle of balsamic and parmesan
4. Bon appetit!