Bruschetta Caprese is a fresh appetizer made with juicy tomatoes, mozzarella, tangy balsamic vinegar and basil on toasted bread. It’s the perfect bite for summer!

Caprese bruschetta with mozzarella, basil and tomatoes on a serving plate.

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Caprese Brushetta Recipe

Caprese bruschetta is made with lightly toasted French bread slices that are toasted with a bit of olive oil then topped with a Caprese salad topping of juicy ripe tomatoes, fresh basil, and soft mozzarella tossed in a balsamic dressing.

When the juices drip down unto the toasted baguette, the flavor gets absorbed, and you get both a crispy yet tender bite of flavor explosion. I love to add this appetizer and Caprese skewers to an antipasto platter for easy entertaining with a Neapolitan twist!I

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“Can’t get over what a tasty appetizer this makes. It’s a flavorful mix of crispy bread and soft cheese and one is just never enough!”

Izzy

Ingredient Notes

Caprese bruschetta ingredients on a wooden board including halved cherry tomatoes, fresh basil, fresh mozzarella and sliced baguette.

Find the full printable recipe with specific measurements below.

  • Tomatoes: Choose fresh, ripe tomatoes that are still firm. If they’re too soft, you’ll end up with too much liquid. Heirloom, plum, or I prefer cherry tomatoes but heirloom or plum work as well. Just avoid canned, they won’t give the same fresh flavor or texture.
  • Fresh mozzarella: Look for mozzarella packed in water for the best creamy texture and mild flavor. Slice or tear into bite-sized pieces for easier topping.
  • Olive oil: This will help crisp the bread as it is baking in the oven. It will turn a nice golden brown from the extra virgin olive oil drizzled over top.
  • Balsamic vinegar: Always a classic Caprese ingredient. It adds that extra touch of flavor.
  • Garlic: Fresh garlic balances out the flavors in this Caprese bruschetta.
  • Basil: Adds a bright, aromatic flavor that pairs perfectly with tomatoes and mozzarella. Tear or chiffonade the leaves just before serving for the freshest taste.
  • French baguette: Any day old Italian bread will work, just slice the bread into small, even sections for easy chewing.

Best Bread to Use

As with any type of bruschetta, you want bread that is sturdy enough to hold the toppings but also one that will absorb the flavors without falling apart.

How to Make Caprese Bruschetta

The process of making bruschetta caprese in a four step photo collage.
  1. Mix. Combine the tomatoes, mozzarella balls, olive oil, balsamic vinegar, garlic, and basil. Salt and pepper to taste. Refrigerate for 15 minutes. 
  2. Prepare. Preheat oven to 425°F. Line a baking sheet with foil and set aside. 
  3. Slice and bake. Cut the French baguette into 1/2-inch slices. Lightly brush olive oil on the top. Bake until lightly toasted (about 3-5 minutes). This helps prevent the bruschetta from getting soggy.
  4. Serve. Top bread with Caprese topping right before serving. Serve and enjoy!

Recipe Tips

  • Use good quality olive oil if you can. Whatever you have on hand will work, but this simple dish gives us so much flavor because of the quality of the ingredients.
  • Add a few fresh herbs like parsley and oregano.
  • Drizzle a bit of a balsamic glaze on top. It adds a layer of sweet and tangy flavor and it also looks beautiful.
  • Fresh mozzarella is the way to go. Prepackaged will be hard and a bit waxy and throw the Caprese bruschetta off balance.
  • If you find your tomatoes to be too juicy after cutting, you can drain them immediately and sprinkle them with a bit of salt to draw out the liquid and drain what comes out of it. The remaining tomatoes should then be good to go.

Have leftover Caprese topping? Try it on grilled chicken, in Bruschetta chicken, in a toasted Caprese sandwich or tossed with pasta for an easy Caprese pasta salad. It’s a great way to use up extra without waste.

A close up of Caprese bruschetta on plate.

Love the flavors of bruschetta with mozzarella? Try this pizza Caprese or chicken pasta Caprese, too!

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caprese bruschetta on plate

Bruschetta Caprese

5 from 4 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8
Bruschetta Caprese is a fresh appetizer made with juicy tomatoes, mozzarella, tangy balsamic vinegar and basil on toasted bread. It's the perfect bite for summer!
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Ingredients 

  • 1 pint grape tomatoes , sliced in half or quartered
  • ½ cup mozzarella balls , or diced mozzarella
  • 1-2 Tablespoons olive oil
  • 1-2 Tablespoons balsamic vinegar
  • 1 teaspoon minced garlic
  • ¼ cup chopped fresh basil
  • salt and pepper (to taste)
  • 1 French baguette
  • 1-2 Tablespoons olive oil

Instructions

  • Combine 1 pint halved grape tomatoes, 1/2 cup mozzarella balls, 1-2 Tablespoons olive oil, 1-2 Tablespoons balsamic vinegar, 1 teaspoon minced garlic and 1/4 cup basil. Salt and pepper to taste. Refrigerate for 15 minutes. 
  • Preheat oven to 425°F. Line a baking sheet with foil and set aside. 
  • Cut the French baguette into 1/2 inch slices. Lightly brush olive oil on the top. Bake until lightly toasted (about 3-5 minutes). 
  • Top bread with bruschetta Caprese topping right before serving. Serve and enjoy! 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Make ahead: The tomato mixture can be made 24 hours in advance. Wait to add to the bread until serving. 
To store: Once assembled, it should be served right away because the bread will eventually get soggy. You can keep the mozzarella, tomato basil topping stored in the fridge in an airtight container for another couple of days to use as leftovers. The longer it sits, however, the juicier it gets.
Variations: You can use a variety of different tomatoes. You can also add in chopped parsley or oregano. You can also drizzle balsamic glaze on top before serving. 
Baguette: Make your own mini baguette by using my homemade french bread recipe. Just roll the loaves out longer in size so that the slices are smaller than regular french bread. 
 

Nutrition

Calories: 144kcal, Carbohydrates: 18g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 200mg, Potassium: 181mg, Fiber: 2g, Sugar: 2g, Vitamin A: 532IU, Vitamin C: 8mg, Calcium: 55mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.