Caprese Bruschetta

Recipe for Caprese Bruschetta
Sam Jones/Quinn Brein


1 Italian baguette
1 pound fresh mozzarella
4 Roma tomatoes
24 basil leaves
2 to 3 cloves garlic, cut in half
2 to 3 tablespoons balsamic vinegar or balsamic glaze
salt and pepper, to taste


Slice baguette on the diagonal into 24 slices — save ends for another use. Broil until lightly toasted. Rub each slice with garlic clove as soon as they come out of the oven. Cut mozzarella into 24 pieces, about ½ inch thick and sized to cover bread. Slice each tomato into 6 slices.

To assemble: place baguette slice on platter, top with mozzarella then tomato, salt and pepper to taste; then top with basil leaf and drizzle with balsamic vinegar. Serve immediately.


Serves 8-12, makes 24 appetizers

Preparation Time

15 Minutes

Total Time

30 Minutes


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