This refreshing Caprese Bruschetta made with tomatoes, mozzarella, and fresh basil is a quick and simple appetizer that will entertain your guests during long summer days!
With warmer and longer days just around the corner, nothing beats simple food made with fresh ingredients. This Caprese Bruschetta is ready in under 20 minutes and requires just 6 fresh ingredients!
A perfect way to use up extra tomatoes when in peak season, this recipe cannot get any simpler! This Caprese Bruschetta is ideal for parties, get-togethers, picnics, and barbecue nights. It requires no special cooking techniques and can be easily made in bulk to entertain your guests - and they will certainly thank you for it!
The key for the best bruschetta is to use fresh topping ingredients (tomatoes, garlic, basil, mozzarella), good-quality olive oil, and day-old rustic bread.
The Bread - For this bruschetta, I would recommend using "ciabatta" bread or other rustic-type bread or French baguette. These types of bread can be toasted to crispy perfection without getting burnt and then topped with your favourite toppings. Day-old bread is best, but fresh bread works too!
Olive Oil - You'll need good quality extra-virgin olive oil to brush the bread slices before baking them.
Garlic - Fresh garlic is used rub the top part of the bruschetta whilst still warm. Large garlic cloves are ideal to use here.
Mozzarella - You'll need good quality fresh mozzarella or buffallo mozzarella. You can either slice a large ball of mozzarella or use store-bought baby mozzarella balls.
Tomatoes - Ripened cherry or grape tomatoes are the best for bruschetta. If these are not available, you can use regular tomatoes, or whatever is in season (diced).
Basil - A handful of fresh basil leaves for the ultimate caprese flavor!
How to Make Caprese Bruschetta
Preheat the oven to 200°C (400F).
Line a large baking sheet with parchment paper. Alternatively, you can use a clean oven grid.
Slice the bread diagonally into ¼" thick slices.
Use a pastry brush to lightly brush each side with olive oil.
Place oiled bread slices on the prepared baking sheet/oven grid and bake for 4-6 minutes on each side, or until crispy and golden brown.
Peel and slice the garlic in half lengthwise.
Rub the surface of each slice of brushcetta with garlic whilst still warm (not hot!).
Wash and slice (or dice) the tomatoes.
If using a large ball of mozzarella, slice into thin slices.
Top each bruschetta with 1-2 tsp. of tomatoes, a slice of mozzarella, and fresh basil.
Season with salt and pepper to taste.
Drizzle with balsamic glaze or extra olive oil as desired.
Burrata can be used instead of mozzarella. Burrata tends to have a stronger taste and a softer texture than the more elastic mozzarella. Also, burrata has more calories than mozzarella.
If cherry or grape tomatoes are not available, you can use whatever tomatoes are in season and available. Larger tomatoes may need to be diced, rather than halved. Also, remember to remove the seeds of large tomatoes before using as they will make your bruschetta bitter and soggy.
This recipe requires minimal kitchen equipment:
- Baking sheet and parchment paper or oven grid
- Pastry brush to brush bruschetta with olive oil
- Bread knife to slice bread
- Kitchen knife for slicing tomatoes, mozzarella, and garlic
- Small glass bowl for olive oil
Making Ahead and Storing
Whilst the filling (tomatoes) can be prepared up to 1 day ahead in batches and refrigerated, this Caprese Bruschetta should be toasted and served fresh.
Unfortunately, if bruschetta is assembled too early, it will turn soggy and lose its crispiness.
Other Summer Appetizer Recipes
Simple Caprese Bruschetta
- 8 slices ciabatta or classic French baguette sliced around ¼" thick, or rustic/sourdough bread
- 2-3 tbsp. good quality extra-virgin olive oil + extra for drizzling
- 2 large garlic cloves sliced in half
- 150 g fresh mozzarella or burrata, sliced
- 150 g cherry tomatoes or grape tomatoes, diced
- handful fresh basil leaves
- balsamic glaze optional
- salt and pepper to taste
- Preheat the oven to 200°C (400F) and line a large baking sheet with parchment paper. You can also use the oven grid.
- Slice the bread diagonally into ¼" thick slices.
- Using a pastry brush, lightly brush both sides of each slice of bread with olive oil. Place on baking sheet and bake for 8-12 minutes, turning each slice half-way through. The bread should be crispy and golden brown.
- Bring bruschetta out of the oven and let cool for 1-2 minutes. Whilst the bread is still warm, rub the top of each slice with garlic.
- Top each piece of bruschetta with a slice of mozzarella, 1-2 teaspoons of diced tomatoes, and a fresh basil leaf. Season wtih salt and pepper, and drizzle with balsamic glaze or more olive oil if desired. Serve immediately.