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Recipe for Caprese Bruschetta | Almanac.com

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Caprese Bruschetta

Photo Credit
Sam Jones/Quinn Brein
Yield
Serves 8-12, makes 24 appetizers
Category
Meatless
Course
Appetizers
Special Considerations
Vegetarian
Preparation Method
Broil
Sources
User Submitted
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This Caprese Bruschetta appetizer is so simple and elegant. The layers of bread, mozzarella, tomato, and basil stack up for one tasty morsel! 

Perfect for the vegetarian at your gathering. You can prepare the ingredients in advance and then assemble them as guests arrive.

Try making them with fresh basil and tomatoes straight from your garden!

Ingredients
1 Italian baguette
1 pound fresh mozzarella
4 Roma tomatoes
salt and freshly ground black pepper, to taste
24 basil leaves
2 to 3 cloves garlic, cut in half
2 to 3 tablespoons balsamic vinegar or balsamic glaze
Instructions
  1. Slice the baguette on the diagonal into 24 slices; save the ends for another use. Broil until lightly toasted. 
  2. Rub each slice with garlic immediately after removing from oven. 
  3. Cut mozzarella into 24 pieces, about 1/2 inch thick, and sized to cover bread. 
  4. Slice each tomato into 6 slices.
  5. Place baguette toasts on a platter; top with mozzarella, then tomato, and salt and pepper. Top each with a basil leaf and drizzle with balsamic vinegar. Serve immediately.
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The Almanac Chefs

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Comments

Mary Ann (not verified)

3 years 1 month ago

This is a perfect, authentic recipe.

My husband and I were in Italy for our 25th anniversary in 2017.
I am not at all ashamed to say that we ordered bruschetta in every restaurant we dined in.
Many variations, but always the same ingredients. Tomato slices should be sprinkled with sea or kosher salt.
Chopping the tomatoes and adding julienned basil with a splash of balsamic vinegar is also fantastic. Let the mixture set for the flavors to meld.
This mixture goes on top of the garlic rubbed bread. Then strips of fresh mozzarella lavished upon the top, and a couple minutes in the pizza oven. The juice from the tomatoes and balsamic start to soak down into the bread...
Oh. My. Heavenly. Stars ⭐️.
Sublime. One of those bites that make you stop, close your eyes, and savor.
That was our favorite variation. I think that was in Florence.
American restaurants think they’re so clever, adding stuff that does not belong in bruschetta; onions, black olives, and one restaurant chain which I will not mention, added green peppers.
Shameful.