Adding fresh mozzarella to go with the tomatoes in this caprese bruschetta recipe is a twist that makes a summer Italian classic even more special.
- For bread
- 1 baguette or loaf of French bread, sliced
- Olive oil
- 1 garlic clove
- For tomatoes
- 2 pints grape tomatoes, quartered
- 1/2 cup fresh mozzarella pearls or quartered mozzarella ciliegene
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves minced
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper plus more for serving
- 1–2 tablespoons thinly sliced basil leaves
- Preheat the oven to 400 degrees F.
- Arrange the bread slices on a baking sheet. Drizzle with olive oil on both sides. Toast the bread in the oven for 8-10 minutes. Then flip it over to the other side and continue toasting for 8 minutes until the bread is lightly golden brown. When the bread is cool enough to handle, rub it with a garlic clove.
- In a large bowl, combine the tomatoes, mozzarella, 3 tablespoons olive oil, balsamic vinegar, minced garlic, red pepper flakes, salt and pepper. Let everything marinate for 15 minutes. Then stir in the basil.
- Spoon the tomatoes and mozzarella onto the toasted bread. Sprinkle with black pepper before serving.
Store the tomatoes in an airtight container in the refrigerator up to 3 days. Let them sit at room temperature before serving.
- Serving Size:
- Calories: 477
- Sugar: 6.4 g
- Sodium: 1007.1 mg
- Fat: 19.6 g
- Carbohydrates: 59.6 g
- Fiber: 4.1 g
- Protein: 17.5 g
- Cholesterol: 21.1 mg
Keywords: caprese bruschetta