Caprese Bruschetta
Perfect for an Italian brunch, appetizer, or snack, this Caprese Bruschetta recipe is one you’ll use over and over.
Servings: 12 crostini
Calories: 378kcal
Equipment
Ingredients
- 1 ½ cups fresh ripe tomatoes diced
- ¼ cup fresh basil juillened
- 2 tablespoons balsamic vinegar
- 4 tablespoons olive oil divided
- 12 slices baguette cut ¼” thick
- 12 slices fresh mozzarella cheese
- Flakey sea salt for garnish
Instructions
- Preheat the broiler to high and line a large sheet pan with parchment paper or foil (for easy clean up).
- In a large bowl, gently combine the tomatoes, basil, balsamic, and 2 tablespoons of olive oil. Season with salt and pepper to taste.
- Brush each piece of baguette with olive oil and broil for 3 minutes, or until golden brown. Flip the baguette and brush the other side with olive oil. Add a piece of mozzarella to the top of each crostini and broil for another 3 minutes, or until the mozzarella is warm and melted.
- Remove the crostini from the oven and top with marinated tomatoes and a sprinkle of flakey salt. Enjoy immediately.
Notes
- Good tomatoes are the key to this recipe– I highly recommend making this when you have access to local, in season tomatoes. Heirloom varieties tend to have the most flavor but any kind will work.
- Basil adds a fresh earthy flavor to the bruschetta.
- Balsamic adds sweetness and acidity to the bruschetta— I recommend using a good quality balsamic in this recipe!
- Olive oil helps toast the crostini and marinate the tomatoes– I recommend a robust, full flavored olive oil.
- I’m making this recipe on a baguette but it can also be made on Italian or rustic sourdough bread.
- Fresh mozzarella pairs deliciously with tomato and basil– try to slice the mozzarella as thin as you can (about 1/8th inch) so it melts well.
Nutrition
Serving: 1g | Calories: 378kcal | Carbohydrates: 49g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 774mg | Fiber: 2g | Sugar: 5g