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Caprese bruschetta on a plate.

Caprese Bruschetta

  • Author: Paige Adams
  • Prep Time: 20 minutes
  • Cook Time: 16-18 minutes
  • Total Time: 26-28 minutes
  • Yield: Serves 6
  • Category: Appetizer
  • Method: Marinate
  • Cuisine: Italian
  • Diet: Vegetarian


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
  • 12 tablespoons thinly sliced basil leaves


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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