Grilled Caprese Bruschetta & My Week on Mt. Desert Island

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This past week, my family and I stayed in a cabin in Mount Desert Island in Maine. I came to this part of Maine last summer and fell deeply in love with the area. Everything I could ever want is located on this quaint New England Island.

The Island is home to Acadia National Park, where you can hike, bike, kayak, and explore. Another favorite spot of mine is the downtown area of Bar Harbor, which has amazing restaurants, bakeries, and shops, right along the edge of the Atlantic.

We all know I love Maine and this is probably my favorite place in New England. The views are breathtaking! And it truly is a place you could run away too, even if only for a week!

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With my Dad and Brother in Acadia National Park

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View of the Sand Beach

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Hiking with my hubby

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Cori and I at Monument Cove

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Another View of Monument Cove

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Sunset at Cadillac Mountain

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A rainy night calls for a Steak, Lobster, and Mussels dinner inside the cabin. My brother is definitely excited about it!

While on vacation, we ate very well at the local restaurants and over the campfire. One night, my brother’s girlfriend, Cori and I,had a craving for bruschetta. I’ve made bruschetta many times before in the summer, but this time Cori had the wonderful idea of adding fresh mozzarella. Cori spent a semester in Italy (sooo jealous!) so she knows how to eat Italian, and her addition made this fabulous!

Grilled Caprese Bruschetta
recipe by Sabrina W. and Cori W.
serves 5 very hungry campers
6 to 8 ripe tomatoes, cored, seeded, and diced
1 clove garlic, finely minced
1/4 cup fresh basil. chopped
1/4 cup shredded parmesan cheese
3 tablespoons olive oil
2 tablespoons balsamic vinegar or balsamic vinaigrette
sea salt to taste
pepper to taste
8 oz fresh mozzarella, sliced
1 baguette, sliced on an angle about 1 1/2 inches thick
1/4 cup olive oil

Toss diced tomatoes next 7 ingredients and set aside.

Brush bread slices with olive oil and grill on a gas grill or over your campfire. Watch carefully as they will toast up fast. Turn once to toast the other side and then assemble with a slice of mozzarella cheese and a tablespoon of bruschetta mix. Or assemble ingredients on a platter and let guests make their own. Use leftover bruschetta mix over pasta or on a salad.

While browsing through the many shops in Bar Harbor, I came across a cookbook I just had to have. It’s kind of a tradition for me to pick up a local cookbook when I travel. This trip I picked up Dishing Up Maine by Brooke Dojny. This book not only had 165 wonderful recipes, but also has many beautiful pictures of the “Down East” area. Brooke offers traditional favorites with a contemporary flair. What I love most about the food culture in Maine is that is relies heavily on fresh local, and organic foods from seafood to vegetables. 

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This week I will be cooking and posting some of Brooke’s recipes from her book, just as I did after my trip to South Carolina. I am super excited to explore her book and learn more about the dishes and traditions of Maine.

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