Caprese Bruschetta, sometimes called Bruschetta Caprese, is an easy-to-make Italian appetizer. It features tomatoes, mozzarella cheese, and fresh basil piled high on toasted baguette slices slathered with pesto.
A drizzle of balsamic glaze pulls everything together, bite after delicious bite, and turns it into a symphony of flavors and textures.
My husband and I have had this Caprese Bruschetta for lunch three days in a row; that’s how much we love it. I hope you try it and make it for your family tonight!
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Love at first bite: the details that make this dish unique!
Inspiration:my Caprese Flatbread recipe
Number of Ingredients: 8
Servings: 4 as a meal, 8 as an appetizer
Total Cook Time: 9 minutes
Primary Cooking Method: oven to toast the bread
Key Flavors: fresh ripe tomatoes, a creamy mild taste from the mozzarella cheese, and fresh basil
Skill Level: beginner
- Serving: this irresistible dish can be served as a delicious and refreshing appetizer or as a light lunch.
- Benefits:using fresh ingredients like tomatoes, basil, and mozzarella makes this Caprese Bruschetta light and refreshing, perfect for warm weather or as a starter. It is also easy to prepare, making it an excellent option for entertaining
- Ingredients: check the recipe card below for a complete printable list of the ingredients needed and amounts.
How to make Caprese Bruschetta
- Preheat your oven to 400°F.
- Place the tomatoes, salt, pepper, olive oil, and balsamic vinegar in a small bowl and combine.
- Cut the baguette into half-inch slices, spray the bottom with olive oil baking spray, or brush a thin layer of olive oil on the bottoms and place it on a rimmed baking sheet.
- Spread about a teaspoon of pesto evenly on the top. Place the baking sheet in the oven and bake for about 4 minutes or until the bread is lightly toasted.
- Spoon the tomato mixture onto the toasted bread, add a few mozzarella balls and some fresh basil, and drizzle with balsamic glaze.
- Serve Caprese Bruschetta immediately.
Menu suggestions
Caprese Bruschetta can be served by itself as a hearty appetizer or snack. If you are having a party or want to add a few more appetizers, it would pair nicely with my Bacon Wrapped Shrimp, Hot Corn Dip, or Baked Ricotta Cheese Dip.
I also love having it for lunch with my Old Fashioned Salmon Patties or Fish Cakes.
Recipe variations
Bruschetta Caprese is very versatile, and you can change it up based on your family’s tastes and what ingredients you have on hand.
For example, I have added diced avocado or crispy chopped bacon, and I have substituted olive tapenade for the pesto. I’ve even substituted fresh peach slices for the tomatoes, which was delicious.
How to store leftovers
Bruschetta Caprese is best eaten right after it’s made because the toast tends to get soggy after it sits for a while.
I only make as many pieces of toast and chop as much basil as I think will be eaten and then store any leftover tomato mixture, mozzarella balls, and basil separately in the fridge. They will keep for about 4 days.
The leftover tomatoes will give off some liquid in the fridge, so drain them well before adding them to the toast.
Recipe FAQs
While both have Italian origins, Caprese is more of a salad with a combination of fresh tomatoes, mozzarella cheese, and fresh basil leaves that is often served layered. My Caprese skewers are a good example.
Bruschetta originated in Italy as a way to use up stale bread. Typically, the slices are brushed with olive oil and toasted until golden brown, then topped with a tomato mixture.
We have already established that caprese is a salad and mozzarella is a cheese frequently found on pizza. Mozzarella is known for its mild flavor, creamy texture, and beautiful melting point.
Insider tips for the best results
I always wait to add my mozzarella balls to the bruschetta until right before I serve it because if you add them to the tomato mixture, the balsamic vinegar turns them brown. Of course, this won’t affect the taste; I think it looks nicer.
Use a slotted spoon when adding the tomato mixture to the toast, and allow any liquid to drain before you add the tomatoes. This will help keep the toast from getting soggy.
Prepare all components beforehand, but, toast the bread and assemble the bruschetta just before serving to ensure the bread stays crisp and the toppings are fresh.
Slice the bread evenly to ensure consistent toasting and a sturdy base for the toppings. Each slice should be about ½ inch thick.
Use a sharp, serrated bread knife to cut your baguette. Instead of cutting straight across, angle the knife at approximately 45 degrees to the length of the baguette. This diagonal angle will increase the surface area of each slice.
More hearty appetizer recipes
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Caprese Bruschetta Recipe (Quick and Easy)
Ingredients
- 1 baguette, sliced into ½ inch slices
- ½ cup basil pesto
- 1 pint cherry or grape tomatoes quartered
- ½ teaspoon kosher salt
- ¼ teaspoon teaspoon ground black pepper
- 1 tablespoon olive oil, plus more for the toast
- 1 teaspoon balsamic vinegar
- 8 ounces fresh mozzarella pearls drained
- 5-6 fresh basil leaves rolled up and cut into thin ribbons
- 1 tablespoon balsamic glaze
Instructions
- Preheat your oven to 400°F.
- Place the tomatoes, salt, pepper, olive oil, and balsamic vinegar in a small bowl and combine.
- Cut the baguette into ½-inch slices, spray the bottom with olive oil baking spray, or brush a thin layer of olive oil on the bottoms and place on a rimmed baking sheet. Spread about a teaspoon of pesto evenly on the top.
- Place the baking sheet in the oven and bake for about 4 minutes or until the bread is lightly toasted.
- Spoon the tomato mixture onto the toasted bread, add a few mozzarella balls, some fresh basil, and a drizzle of balsamic glaze.
- Serve immediately.
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