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Caprese Bruschetta with Balsamic Glaze (25 Minutes)

Allie Hagerty
This caprese bruschetta combinesclassic bruschetta and caprese salad on one crispy, garlic-rubbed toast. Madewith cherry tomatoes, fresh mozzarella pearls, torn basil, and balsamic glazeand ready in 25 minutes. Assemble right before serving for the best texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Servings 6 servings

Equipment

  • Baking Sheet
  • Pastry brush
  • Small bowl

Ingredients
  

For the Toasts

  • 1 fresh baguette sliced into ½-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove halved

For the Caprese Topping

  • 1 ½ cups cherry tomatoes quartered
  • 1 cup fresh mozzarella pearls or diced fresh mozzarella
  • ¼ cup fresh basil leaves chopped
  • 1 tablespoon extra virgin olive oil
  • 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.
    1 fresh baguette, 2 tablespoons extra virgin olive oil
  • While the bread is toasting, work on the topping! 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.
    1 ½ cups cherry tomatoes, 1 cup fresh mozzarella pearls, ¼ cup fresh basil leaves, 1 tablespoon extra virgin olive oil, 1 tablespoon balsamic glaze, ½ teaspoon kosher salt, ¼ teaspoon black pepper
  • 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.
    1 garlic clove
  • 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

Assemble right before serving. The tomato mixture releases liquid quickly once it sits on the bread. Top the toasts at the last possible moment for the best texture and crunch.
Rub the hot toast with raw garlic immediately. The heat of the bread softens the garlic just enough so it melts in without being overpowering. This step transforms the toast.
Let the mozzarella come to room temperature. Cold mozzarella is rubbery and mutes the flavor. Pull it out of the fridge at least 15 minutes before assembling.
Use balsamic glaze, not straight balsamic vinegar. The glaze is thicker, sweeter, and clings to the topping rather than pooling at the bottom of the bread.
Storage: Store any leftover tomato mixture in an airtight container in the fridge for up to 2 days. Do not store assembled bruschetta; once topped the bread goes soggy quickly. Toast the bread fresh and assemble to order.

Nutrition Facts

Calories: 238kcalCarbohydrates: 23gProtein: 9gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 573mgPotassium: 153mgFiber: 1gSugar: 4gVitamin A: 362IUVitamin C: 9mgCalcium: 145mgIron: 2mg
Keyword aperativo, bruschetta, tomatoes
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