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This Caprese bruschetta combines delicious summer tomatoes with olive oil, balsamic vinegar, basil, and creamy fresh mozzarella cheese. It’s a great appetizer or a simple light summer meal.
Do you love summer tomatoes as much as I do?
I swear, I could eat them by the pound full the second they start to ripen.
In fact, if you’re at my house you will watch me eat my Summertime Tomato Sandwich for both breakfast and lunch.
Trust me, if you know, you know!
This recipe combines fresh summer tomatoes mixed with fresh basil, olive oil, and balsamic gently spooned over melted mozzarella on a baguette.
It’s the perfect party appetizer or even makes a delicious light summer meal.
Because this recipe is simple and only includes a few simple ingredients it’s important to use really good quality tomatoes, olive oil, and balsamic vinegar!
Ingredients for Caprese bruschetta
- Fresh tomatoes – Good tomatoes are the key to this recipe– I highly recommend making this when you have access to local, in-season tomatoes. Heirloom varieties tend to have the most flavor but any kind will work.
- Fresh basil – Adds a fresh earthy flavor to the bruschetta.
- Balsamic vinegar – Helps add sweetness and acidity to the bruschetta. I recommend using a good quality balsamic in this recipe!
- Olive oil – Olive oil helps toast the crostini and marinate the tomatoes. I recommend a rich, full-flavored olive oil.
- Baguette – I’m making this recipe on a baguette but it can also be made on Italian or rustic sourdough bread.
- Fresh mozzarella cheese – Fresh mozzarella pairs deliciously with tomato and basil. Try to slice the mozzarella as thin as you can (about 1/8 inch) so it melts well.
Make ahead
This whole dish shouldn’t be made too far in advance because the bread will get too soft with the tomatoes sitting on top.
However, a great way to make ahead is to pre-prep!
Slice your mozzarella and store it in the fridge until you’re ready to toast your bread.
Sliced bread can be stored in a zip-top baggie on the countertop until you’re ready to assemble.
Lastly, the tomato mixture can be made 1 day in advance and stored in an airtight container in the fridge.
Adding more flavor
Looking to add even more flavor to this Caprese bruschetta?
Here are a few fun ways:
- Garlic – adding garlic gives you that classic Italian flavor! I love raw garlic in my bruschetta but it can be a turnoff for some people. You could also rub raw garlic into the bread to give it a light garlic flavor.
- Fresh herbs – we added fresh basil to this bruschetta but adding even more herbs will give you more flavor! Minced fresh oregano, thyme, and even chives will all work really well in this dish.
- Change the cheese – try using smoked mozzarella for a unique flavor!
- Add protein – want to make this dish a real hearty meal? Try topping it with grilled chicken or even grilled shrimp.
Storage and leftovers
I prefer this dish served right after making.
The bread, even though it’s toasted, can risk turning soft if it sits for too long.
Leftover tomato mixture can be stored in the refrigerator in an airtight container for up to 3 days.
More tomato recipes
- Craving creamy burrata? Try my Burrata Caprese Salad.
- Love a good crunchy fresh salad? Try my Cucumber Tomato Salad.
- Want the best tomato sandwich ever? Try my Summertime Tomato Sandwich.
- Need to use tomatoes and peaches? Try my Tomato Peach Caprese Salad.
Caprese Bruschetta
Ingredients
- 1-1/2 cups fresh ripe tomatoes, diced
- 1/4 cup fresh basil, juillened
- 2 tablespoons balsamic vinegar
- 4 tablespoons olive oil, divided
- Kosher salt, to taste
- Black pepper, to taste
- 12 slices baguette, cut 1/4 inch thick
- 12 slices fresh mozzarella cheese
- Flakey sea salt, for garnish
Instructions
- Preheat the broiler to high and line a large sheet pan with parchment paper or foil. The parchment paper/foil makes for easy cleanup.
- In a large bowl, gently combine the tomatoes, basil, balsamic, and 2 tablespoons of olive oil. Season with salt and pepper to taste.
- Brush each piece of baguette with the remaining olive oil and broil for 3 minutes, or until golden brown.
- Flip the baguette and brush the other side with olive oil. Add a piece of mozzarella to the top of each crostini and broil for another 3 minutes, or until the mozzarella is warm and melted.
- Remove the crostini from the oven and top with marinated tomatoes and a sprinkle of flakey salt. Enjoy immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I Made for a gathering and it was a hit, everyone loved it! Will definitely make it again!