Caprese Bruschetta Recipe (Quick and Easy)
Caprese Bruschetta features tomatoes, mozzarella cheese, and basil piled high on toasted baguette slices slathered with pesto. A drizzle of balsamic glaze pulls everything together, bite after delicious bite.
Servings: 12 slices
Calories: 165kcal
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.
Notes
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.
You can prepare all components beforehand, but wait to 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.
Nutrition
Calories: 165kcal | Carbohydrates: 14g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 445mg | Potassium: 127mg | Fiber: 1g | Sugar: 3g | Vitamin A: 538IU | Vitamin C: 9mg | Calcium: 139mg | Iron: 1mg
