Bruschetta Caprese with Mozzarella (Easy 25 Minute Recipe)
There’s nothing like biting into Bruschetta Caprese during peak tomato season—it’s juicy, crisp, and packed with the bold, fresh flavors of summer. This easy appetizer is layered with ripe tomatoes, creamy mozzarella balls, fresh basil leaves, and a drizzle of balsamic glaze, all piled on golden brown toasted bread. It’s everything I crave when the sun’s out and the garden is overflowing.
Tomato season is a special time of year—especially here in coastal New England, where fresh tomatoes from the farmers market taste like sunshine. I love finding ways to use them on a daily basis, whether it’s in a fresh tomato and mascarpone risotto, my cherry tomato galette, or spooned warm over one-pan salmon with burst cherry tomatoes. This Bruschetta alla Caprese is one of my favorite things to make when I have ripe cherry tomatoes on the counter and a french baguette ready to go. It’s an easy caprese bruschetta recipe that never lets me down.
Recipe Highlights: Bruschetta Caprese
- Inspiration – Italian Roots, Summer Energy: Inspired by classic bruschetta and caprese salad, this recipe is the kind of thing you’d find on the menu at a casual Italian restaurant or served on a big platter during aperitivo on a friend’s patio.
- Best Served For – Casual Entertaining or Date Night at Home: Whether you’re hosting a dinner party or just making something quick and delicious for yourself, this dish is a perfect appetizer to start the night.
- What Makes It Special – It’s All About the Tomatoes: When tomatoes are juicy and ripe, you don’t need much else. Paired with fresh mozzarella cheese and good olive oil, it’s one of those recipes that really shines with just a few good quality ingredients.
- A Great Way to Use Up Day-Old Bread: Toasted bread is key here, and this is the best way to give new life to a loaf of bread that’s gone a little stale. Another great recipe is my prosciutto crostini!
What are the ingredients in Caprese Bruschetta?
- Cherry Tomatoes – Go for ripe, juicy tomatoes. If you’re using larger grape or heirloom tomatoes, cut them into small pieces so they sit nicely on the bread. During the summer months, nothing beats garden tomatoes or farmers market finds. You can totally use grape tomatoes, too!
- Fresh Mozzarella Balls – Mozzarella pearls are perfect here. If you can’t find them, dice fresh mozzarella into small cubes. Always let it come to room temperature for the best texture and flavor.
- Fresh Basil Leaves – Tear them by hand instead of chopping to preserve their fragrance. If basil isn’t looking great, fresh thyme or a few leaves of oregano are good backups.
- Good Olive Oil – Don’t skimp. This is one of those recipes where a little olive oil goes a long way, so pick one you love the taste of straight from the spoon.
- Balsamic Glaze – A quick drizzle of balsamic glaze gives extra flavor and contrast. You can also use traditional balsamic vinegar if that’s what you have—just reduce it down for a thicker texture.
- Baguette Slices – Because we are using so few ingredients, you want to find the best you can, especially when it comes to bread! Feel free to use French or Italian baguette, or even some homemade sourdough!
Suggested Ingredient Substitutions and Additions
- Use Heirloom Tomatoes – If you have them, they’re a gorgeous and flavorful option. Just dice them into small chunks for the bruschetta mixture.
- Add a Little Parmesan Cheese – A sprinkle of parmesan over the top adds umami and balances the sweetness of the tomatoes.
- Swap Mozzarella for Goat Cheese – For a tangy twist, try a smear of soft goat cheese on the bread before topping with the tomato mixture.
- Add Red Onion or a Pinch of Red Pepper Flakes – Thinly sliced red onion adds bite, and red pepper flakes bring a little heat that pairs well with the sweet balsamic.
- Add Basil Pesto – Pesto alla Genovese would be a delicious addition!
How to Make Caprese Bruschetta?
- First, we’ll toast the bread. Preheat oven to 400°Fahrenheit (200°Celsius). Brush both sides with 2 tablespoons extra-virgin olive oil.
2. Then, arrange bread slices on a baking sheet.
3. Toast the bread for 8–10 minutes, flipping halfway, until golden brown.
4. Rub the tops with the cut side of a garlic clove as soon as they come out of the oven.
5. Next, we will make the topping/tomato mixture. In a small bowl, combine cherry tomatoes, mozzarella balls, chopped fresh basil leaves, 1 tablespoon olive oil, balsamic glaze, kosher salt, and black pepper.
6. Toss gently to combine and set aside. Make sure to keep it out at room temp – don’t stick it back in the fridge!
7. Time to assemble the caprese bruschetta! Spoon the tomato mixture over each piece of toasted bread. Finish with an extra drizzle of balsamic glaze if desired.
8. Arrange on a large platter and serve immediately as a delicious caprese bruschetta.
Expert Tips From My Kitchen
- Toast the bread thoroughly – You want it crisp enough to hold the topping without getting soggy.
- Assemble right before serving – The tomato mixture will release liquid over time, so wait until the last minute.
- Taste the tomato mixture – Depending on the tomatoes, you may need a pinch more salt or a splash of red wine vinegar to achieve balance.
- Let your mozzarella sit out – Cold cheese can mute its flavor. Let it come to room temperature for maximum taste.
Serving Suggestions
- Wine Pairing – A glass of crisp rosé or chilled Vermentino is the move. You want something dry and refreshing to balance the tomato and balsamic.
- Make It a Meal – Pair with grilled chicken, a summer pasta, or my tomato butter and crusty bread for a cozy night in.
- Turn It into a Platter – Serve on a big board with marinated mozzarella, olives, salami, and roasted red peppers for a perfect appetizer spread.
- Switch It Up – Use thick slices of day-old bread, throw it on the grill, or even use a toaster oven if you’re short on time.
Storage Instructions
- Store any extra bruschetta mixture in a separate airtight container in the fridge for up to 2 days.
- Do not store assembled bruschetta—once the bread is topped, it gets soggy quickly.
- Toasted bread can be made a few hours ahead and kept at room temperature until ready to assemble.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Bruschetta Caprese with Cherry Tomatoes (25 Minutes)
Equipment
- Baking Sheet
- Pastry brush
- Small bowl
Ingredients
- 1 fresh baguette sliced into ½-inch pieces
- 3 tablespoons extra virgin olive oil
- 1 garlic clove halved
- 1 ½ cups cherry tomatoes quartered
- 1 cup fresh mozzarella pearls or diced fresh mozzarella
- ¼ cup fresh basil leaves chopped
- 1 tablespoon balsamic glaze or balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and brush both sides with 2 tablespoons of olive oil.
- Toast for 8–10 minutes, flipping halfway through, until golden brown. Rub each slice with the cut side of the garlic clove while still warm.
- In a small bowl, combine the cherry tomatoes, mozzarella, basil, balsamic glaze, remaining 1 tablespoon olive oil, kosher salt, and black pepper. Toss gently to combine.
- Spoon the tomato mixture over the toasted bread slices. Drizzle with additional balsamic glaze, if desired.
- Serve immediately on a large platter as a fresh, summery appetizer.
Notes
- Toast to golden brown – Make sure your bread is crisp on the outside so it holds up under the topping and doesn’t go soggy.
- Use ripe tomatoes – The flavor of your bruschetta mixture depends entirely on the quality of the tomatoes. Choose juicy, in-season cherry or grape tomatoes.
- Assemble just before serving – The tomato mixture will start to release liquid, so wait until the last minute to top your bread slices for the best texture.