Caprese Bruschetta

Why I Love This Recipe

I love how simple ingredients transform into something so elegant and satisfying. It’s quick to prep, colorful on the plate, and bursts with classic Caprese flavors in every bite. It’s perfect for entertaining or enjoying as a light snack on any day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crostini

• Slices of baguette or Italian bread

• Olive oil for brushing

For the Topping

• 10 oz fresh tomatoes (I use cherry or roma), diced

• 8 oz mozzarella balls (bocconcini), halved or chopped

• 8 fresh basil leaves, torn or chiffonade

• 2 garlic cloves, minced

• ½ tsp Italian seasoning

• 1 Tbsp balsamic glaze (or reduction)

• Drizzle of extra‑virgin olive oil

• Salt and freshly ground black pepper, to taste

directions

1. Toast crostini: I brush each bread slice lightly with olive oil and bake or toast until they’re golden and crisp.

2. Prepare topping: In a bowl, I combine diced tomatoes, mozzarella, basil, garlic, Italian seasoning, a pinch of salt, and pepper. Then I drizzle in olive oil and toss gently to coat.

3. Assemble: I spoon the tomato–mozzarella mixture over each crostini.

4. Finish: Just before serving, I drizzle balsamic glaze over the top for a sweet, tangy finish.

Servings and timing

• Servings: About 12–16 crostini (adjust based on slice size)

• Prep Time: 10 minutes

• Cook Time: 5 minutes (to toast bread)

• Total Time: 15 minutes

Variations

• Pesto kick: I spread a thin layer of basil pesto on the crostini before adding the toppings for herby depth.

• Caprese skewers: I thread tomatoes, mozzarella, and basil onto small skewers instead, then drizzle with glaze—no toasting needed.

• Garlic-rub option: Instead of mixing garlic into the topping, I rub a cut garlic clove onto the warm crostini after toasting for subtle flavor.

• Extra tang: I swap balsamic glaze with a squeeze of fresh lemon juice for brightness.

storage/reheating

• Prep ahead: I can toast the crostini up to a day ahead and store them in an airtight container.

• Make ahead topping: I assemble the tomato mixture just before serving to keep the crostini crisp.

• Leftovers: If there are extra toppings, I store them refrigerated in a sealed container and use them within 2 days on fresh bread or salad.

FAQs

How far ahead can I prep the tomato topping?

I prep it 1–2 hours in advance and keep it refrigerated. I wait to spoon it onto the crostini just before serving so they stay crisp.

Can I use regular mozzarella instead of bocconcini?

Absolutely—I dice fresh mozzarella or use small cubes instead of basilicini, and it works beautifully.

What bread is best for crostini?

I prefer a baguette or Italian bread with a firm crumb. It toasts evenly and holds up to juicy toppings without getting soggy too quickly.

Is this suitable for a crowd?

Yes! I double or triple the recipe easily and keep extra components separate so the crostini stay crunchy as guests serve themselves.

Can I make this gluten‑free?

Certainly—I swap the crostini with gluten‑free baguette slices or crackers, and the rest of the recipe stays the same.

Conclusion

I love making Caprese Bruschetta because it’s a quick, crowd-pleasing appetizer that beautifully highlights fresh summer flavors. With crisp bread, ripe tomatoes, creamy cheese, fragrant basil, and that final balsamic drizzle, it’s simplicity at its tastiest—and a dish I return to again and again.

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