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Home » Appetizer Recipes

Caprese Bruschetta

Published: Jan 3, 2020 · Modified: Sep 13, 2022 by Brooke · This post may contain affiliate links, which can earn us a commission.

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Caprese bruschetta is an Italian appetizer that satisfies that craving for something crunchy.  This is the perfect party food to serve lovers of tomatoes and it's easy to make. 

Looking for more favorite appetizers to serve? Try our Southern Cheese Straws or these British Sausage Rolls.

person holding a piece of caprese bruschetta

Jump to:
  • About
  • Ingredients
  • Variations
  • How to Make
  • Recipe FAQs
  • Serve
  • Store
  • Expert Tips
  • More Appetizer Recipes You'll Love
  • Recipe
  • Comments

About

Bruschetta is an antipasto, or starter, from Italy.  The word bruschetta describes the preparation of the bread that is used as the base for this appetizer.  The bread is cut, brushed with olive oil, toasted or grilled then rubbed with fresh garlic.  Bruschetta is then finished with different toppings, like a tomato salad, mushrooms, cheese, or meat.

Ingredients

bowls of ingredients for caprese bruschetta

Our caprese bruschetta uses pantry staples that are easy to find. Let's talk about some of the key ingredients.

  • Vegetables: We used 3 cups of fresh ripe Roma tomatoes that were seeded and diced. We also used minced garlic and peeled garlic cloves in the caprese topping.
  • Spices: We used salt, black pepper, and fresh basil.
  • Bread: We used 2 French baguettes cut in ½ inch slices.
  • Cheese: We used 12 thick slices of fresh mozzarella.
  • Acids: We used 1 cup of balsamic vinegar and 1 teaspoon of white balsamic vinegar.

See recipe card for full information on ingredients and quantities.

Variations

  • Can't have dairy?  Replace the mozzarella with chopped avocado.
  • Don't have white balsamic vinegar?  Switch it out with red wine vinegar.
  • Need to reduce the fat?  Omit the olive oil and the mozzarella.

How to Make

Gather all the ingredients for our caprese bruschetta.  You'll need Roma tomatoes, an Italian baguette, garlic, fresh basil, fresh mozzarella slices, olive oil, salt, pepper, white wine vinegar, and balsamic vinegar.

making balsamic reduction and brushing bread with oil
  1. Pour the balsamic vinegar into a small saucepan.  Bring to a boil, then reduce heat and simmer until it's reduced in half. The balsamic reduction sauce should start to thicken.  Test using the back of a wooden spoon; if you swipe your finger through the vinegar, it should hold a line on the spoon.  Remove from the heat and pour into a bowl.  It will thicken as it cools.
de-seeding tomatoes and rubbing toast with garlic

3. To remove the seeds from the Roma tomatoes, slice each one in half lengthwise and use a spoon to scoop out the seeds to make the caprese topping.

4. Brush both sides of the bread with olive oil, then toast both sides under the broiler.  When the bread is golden brown, remove it from the oven.  Turn off the broiler and reduce the heat to 400°F.

While the baguette slices are still warm, rub both sides of the bread with fresh garlic.

melting the mozzarella and adding basil to tomatoes

5. Place a slice of fresh mozzarella on each baguette slice and place in a 400°F oven for 4 minutes to soften the cheese.

6. Place the tomatoes in a bowl and stir in the salt, pepper, white balsamic vinegar, and minced garlic.  Chop the basil and mix it in.

pouring balsamic reduction on the caprese bruschetta

7. Sprinkle salt on top of the melted mozzarella cheese. Using a slotted spoon, put some of the tomato caprese salad on top of each toasted baguette.

8. Drizzle the caprese bruschetta with the balsamic reduction sauce. Enjoy while it's still fresh.

Recipe FAQs

What's the difference between bruschetta and caprese?

Bruschetta is the Italian word that refers to the bread while caprese is the tomato salad that is often served on top of the bread.

What bread is best for bruschetta?

You can use any fresh artisan-style bread such as baguette, focaccia, ciabatta, Italian loaf, or crusty rustic bread. We personally like baguettes because their narrow diameter makes them a nice size that's perfect for bite-sized appetizers.

Is bruschetta served hot or cold?

It is typically served at room temperature though some toppings may work better when served warm. This caprese bruschetta is meant to be eaten at room temperature.

What is the topping for bruschetta called?

The name may vary depending on the ingredients used to make the topping. This recipe uses a topping called caprese because it is similar to the tomato salad of the same name. In Italy, they call it bruschetta con pomodoro which means garlic toast with tomatoes.  This tomato topping also has fresh basil in it similar to caprese.

Serve

Since bruschetta is typically the first-course appetizer in Italy, you can serve this with other Italian main courses, like pizza, Italian Easter pie, minestrone, pasta e fagioli soup, or a fresh green salad.  On the other hand, if you want these caprese bruschettas as a snack, serve it with your favorite beverage.

slices of Caprese bruschetta on a white plate.

Store

  • Make ahead: It's best to start prep work the same day you are planning on serving this caprese appetizer.  The tomatoes to make the caprese topping can be seeded and diced, the garlic can be minced, and the mozzarella can be sliced along with the bread.  For best results, chiffonade the basil, toss the salad, and toast the bread within one hour of eating, and assemble the bruschetta just before serving.
  • Leftovers: Bruschetta tastes best if eaten the same day, however, if you have leftovers, store the tomato salad in an airtight container and refrigerate.  Try to use up the next day. Any leftover toasted bread can be stored in a brown paper bag on the kitchen counter.  Leftover cheese can be stored covered in the fridge along with leftovers of the balsamic reduction sauce.

Expert Tips

  • Use room temperature tomatoes to make the caprese topping for the best flavor.
  • Remove the seeds from the tomatoes by cutting them in half, then using a spoon to scoop out all the liquid and seeds.
  • Top the bruschetta with a balsamic reduction.  This adds additional flavor and a hint of acidity.

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Recipe

person holding a piece of caprese bruschetta

Caprese Bruschetta

Our Caprese bruschetta recipe is an easy appetizer to make ahead for your next party.  Made with traditional toppings, this elegant Italian finger food is vegetarian, simple, and healthy.  Drizzle on the balsamic reduction sauce to make it extra special.
5 from 1 vote
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Course: Appetizer
Cuisine: Italian
Prep Time: 30 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 35 minutes minutes
Servings: 32 slices
Calories: 99kcal
Author: Brooke & Emma

Ingredients
 

  • 1 cup balsamic vinegar
  • 3 cups fresh Roma tomatoes, seeded and diced
  • 1 tablespoon garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon white balsamic vinegar
  • ½ cup fresh basil, julienned
  • 2 French baguettes, cut in ½ inch slices
  • ¼ cup olive oil
  • 2 large garlic cloves, peeled
  • 12 slices of fresh mozzarella

Equipment

  • Saucepan
  • bamboo cutting board
  • Cookie sheet
  • bamboo spoon

Instructions

Making the Balsamic Reduction Sauce

  • Pour 1 cup of balsamic vinegar into a small saucepan, then turn the heat to medium.  Cover the sauce pan and bring the vinegar to a boil.
  • Reduce the heat to medium low and remove the lid.  Allow the vinegar to simmer uncovered until the it has has reduced in half, roughly 10-15 minutes.  Stir occasionally with a wooden spoon.
  • When the glaze is done, it should coat the back of the wooden spoon.  Remove from heat and pour into a bowl to cool.  As it cools, the glaze will thicken.  Any leftovers can be stored in an airtight jar.

Making the Tomato Salad

  • Rinse the roma tomatoes, then split them in half lengthwise.  Scoop out the pulp and seeds with a spoon, then finely dice the remaining tomato flesh.
  • Mix the diced tomatoes with the minced garlic, salt, and pepper, then stir in one teaspoon of white balsamic vinegar.
  • Wash 8 or 9 large basil leaves, pat dry, stack, and cut into ribbons.  Gently mix the basil ribbons into the tomato salad.
  • Let the salad stand at room temperature while you toast the baguettes.

Assembling the Bruschetta

  • Make sure the oven rack is 6 inches from the broiler, then turn the oven broiler on high.
  • Diagonally slice a baguette with a serrated knife, then lay the slices on a large cookie sheet.  Brush both sides of the bread with olive oil.
  • Broil the baguettes on both sides until lightly browned.  Watch closely, because some slices will be done quicker.  Remove the baguette slices.  Turn off the broiler and preheat the oven to 400F.
  • While the bread is still warm, lightly rub both sides of each baguette with a peeled garlic clove.
  • Place one slice of fresh mozzarella on each baguette slice.  Bake the toast at 400 F for 4-6 minutes, until the mozzarella is soft and melted.  Remove from the oven and sprinkle with salt.
  • Place a few spoonfuls of the bruschetta on top of each slice of toasted baguette.
  • Drizzle each piece with homemade balsamic reduction sauce, then enjoy immediately.

Notes

  • For the best flavor, use room temperature tomatoes.
  • Cut the tomatoes in half, then use a spoon to scoop out all the liquid and seeds.
  • To add more flavor and a hint of acidity, drizzle the top the bruschetta with a balsamic reduction.

Nutrition

Calories: 99kcal (5%)Carbohydrates: 10g (3%)Protein: 4g (8%)Fat: 5g (8%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 8mg (3%)Sodium: 203mg (9%)Potassium: 92mg (3%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 276IU (6%)Vitamin C: 3mg (4%)Calcium: 76mg (8%)Iron: 1mg (6%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

Tried this Recipe? Tag us Today!Mention @savortheflavourblog or tag #savortheflavour!

This recipe was originally published on January 22, 2018.

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Reader Interactions

Comments

  1. Alex

    January 03, 2020 at 11:53 am

    5 stars
    I like the crunchy bread and the creamy, chewy mozzarella. The hint of garlic and shreds of basil are lovely with the soft tomatoes. I actually like the tomato salad better when it's warm rather than cold.

    Reply
    • Emma

      January 03, 2020 at 12:02 pm

      Warm bruschetta is delicious! Garlic and basil really add a nice flavor. 🧄🌿

      Reply
  2. Beth

    October 17, 2019 at 12:21 pm

    5 stars
    This bruschetta looks and smells delectable! The fresh tomatoes and fragrant basil are accented by the balsamic vinegar and creamy mozzarella cheese. The crunchy bread is yummy. It tastes wonderful when served warm.

    Reply
    • Emma

      October 19, 2019 at 8:13 am

      Thank you, Beth!

      Reply

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Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food! Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts.

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