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

Reader Comments

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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.