CAPRESE BRUSCHETTA RECIPE

A fresh and flavorful Caprese bruschetta made with ripe tomatoes, basil, mozzarella, and toasted bread, finished with a drizzle of balsamic glaze.

Course Appetizer

Cuisine Italian

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 139kcal

Author Tina Frank

1 French baguette or crusty stick bread sliced into ½-inch thick rounds (about 12 pieces)
2 tablespoons extra virgin olive oil plus more for drizzling
1 garlic clove peeled
3 vine-ripened tomatoes diced
2 teaspoons fresh garlic minced
8 ounces sliced fresh mozzarella
1 tablespoon balsamic vinegar
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup finely chopped fresh basil
Balsamic glaze for drizzling
2 tablespoons loosely torn or whole small basil leaves for garnish

Preheat your oven to 400°F. Arrange your baguette slices on a baking sheet lined with parchment paper. Lightly brush the tops with olive oil. Toast for about 7–10 minutes, or until golden brown and crisp around the edges.
As soon as the bread comes out of the oven, gently rub the top of each warm toast with the peeled garlic clove. Just a few swipes, don’t overdo it. This step gives the bread a subtle garlicky flavor that makes a big difference.
In a medium mixing bowl, combine 3 vine-ripened diced tomatoes, 2 teaspoons of minced garlic, 1 tablespoon balsamic vinegar, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, and ¼ cup of freshly chopped basil. Drizzle in a touch of olive oil, about 1 teaspoon, and stir everything together. Let it sit for about 5 minutes so the flavors can marry.
Place a slice of fresh mozzarella on each toasted bread slice. Spoon the tomato mixture over the top. Drizzle lightly with balsamic glaze and finish with a little extra olive oil if you’d like. Garnish each bruschetta with a small fresh basil leaf or two.

Rubbing the toasted bread with a garlic clove after it’s toasted adds flavor without the harsh bite of raw garlic.

If your tomatoes are super juicy, feel free to drain off a little of the liquid before spooning the topping onto the bread to avoid sogginess.

You can use store-bought balsamic glaze, or make your own by simmering balsamic vinegar until it thickens into a syrup.