Bruschetta Caprese layers gorgeous ripe tomatoes over fresh mozzarella cheese and basil, all on top of a crisp olive oil crostini that is then drizzled with balsamic reduction. This appetizer is easy yet elegant and wonderfully flavorful.
Can’t get enough of those Caprese flavors? Then try our Easy Caprese Salad Recipe or our Grilled Caprese Chicken Foil Packs. Both of these recipes have that magical combination of ingredients. Or do you want the Best Tomato Bruschetta ever!!?
Look at this bruschetta recipe and tell me you wouldn’t want to just reach in and grab one of those. They are perfect for summer entertaining as they are for fall or holiday entertaining as well.
Helpful Items For This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.
Aluminum Baking Sheets – 3-piece set
What’s the Difference Between Bruschetta and Caprese?
What is the difference between bruschetta and Caprese? Bruschetta is usually a tomato mixture of tomato, basil, garlic, and olive oil that is served on toasted bread slices.
Caprese, on the other hand, is usually seen as a salad with sliced tomatoes, sliced fresh mozzarella, and fresh basil leaves that are drizzled with balsamic vinegar and possibly olive oil.
In our recipe today, we have combined the two recipes to create a new appetizer that you are going to love.
What Goes into this Appetizer?
A lot of people know and love the flavors of Caprese. So simple yet such an amazing combination. That is why we wanted to make these Caprese salad flavors into an appetizer.
Ingredients
Balsamic vinegar or balsamic glaze or reduction
French baguette
Olive oil
Red wine vinaigrette
Minced garlic
Dried oregano
Dried parsley
Sea salt
Pepper
Roma tomatoes
Fresh basil leaves
Fresh mozzarella log, sliced
How To Make Bruschetta Caprese
This easy recipe you will have done in no time. We have you reducing balsamic vinegar to make a reduction but if you don’t want to do that, then simply buy balsamic reduction or a balsamic glaze.
Preheat the oven to 400*
Pour the balsamic vinegar into a saucepan and bring to a boil. Lower heat to a simmer and cook until reduced to ½ and thickened, stirring often. (About 10-15 minutes) *keep in mind the balsamic will continue to thicken as it cools*. If you have balsamic reduction or glaze, there is no need to reduce it further.
Combine olive oil, red wine vinegar, minced garlic, oregano, parsley, salt, and pepper in a mason jar and shake well.
Prepare the bread. Slice the baguette into ¼” slices. Place onto a baking sheet covered with parchment if preferred.
Brush the tops of each slice of bread with the infused olive oil, reserve some for the tomatoes, and place into the oven on the center rack to lightly toast for 7 minutes per side.
Slice tomatoes into thin rounds. Add to a bowl and combine the tomatoes with the remaining olive oil and 2 tbsp balsamic vinegar by sprinkling this over them. Cover and marinate for 20 minutes as the bread toasts and cools.
*at this point, the balsamic should have reduced- be sure to remove it from heat to allow it to cool before drizzling over the bruschetta*
Assemble the Bruschetta Caprese. Add a large basil leaf to cover the top of each toasted bread slice. Next, add a slice of mozzarella. Lastly, add a tomato slice. Drizzle with balsamic reduction. Serve immediately.
You can sprinkle with additional sea salt if wanted. Enjoy!
More Great Appetizers
Would you like more great ideas for appetizers to serve with these Bruschetta Caprese? Here are some of our favorites. The holiday season and game day are upon us very soon, so let me help you with these delicious recipes.
Pin it HERE!!
Pin it HERE!!
Bruschetta Caprese
Ingredients
- 1 cup balsamic vinegar + 2 tbsp
- 1 French baguette
- 1 cup olive oil
- ½ tbsp red wine vinaigrette
- 2 tsp minced garlic
- 1 tsp dried oregano
- ½ tsp dried parsley
- ½ tsp sea salt
- ¼ tsp pepper
- 5 Roma tomatoes
- 16 large Fresh basil leaves
- 16 oz mozzarella log sliced
Instructions
- Preheat the oven to 400*
- Pour the balsamic vinegar into a saucepan and bring to a boil. Lower heat to a simmer and cook until reduced to ½ and thickened, stirring often. (About 10-15 minutes) *keep in mind the balsamic will continue to thicken as it cools*. If you have balsamic reduction or glaze, there is no need to reduce it further.
- Combine olive oil, red wine vinegar, minced garlic, oregano, parsley, salt, and pepper in a mason jar and shake well.
- Prepare the bread. Slice the baguette into ¼” slices. Place onto a baking sheet covered with parchment if preferred.
- Brush the tops of each slice of bread with the infused olive oil, reserve some for the tomatoes, and place into the oven on the center rack to lightly toast for 7 minutes per side.
- Slice tomatoes into thin rounds. Add to a bowl and combine the tomatoes with the remaining olive oil and 2 tbsp balsamic vinegar by sprinkling this over them. Cover and marinate for 20 minutes as the bread toasts and cools.
- *at this point, the balsamic should have reduced- be sure to remove it from heat to allow it to cool before drizzling over the bruschetta*
- Assemble the Bruschetta Caprese. Add a large basil leaf to cover the top of each toasted bread slice. Next, add a slice of mozzarella. Lastly, add a tomato slice. Drizzle with balsamic reduction. Serve immediately.
- You can sprinkle with additional sea salt if wanted. Enjoy!
Comments & Reviews
getaway shootout says
This appetizer is simple to make but still sophisticated and savory. I was very happy to enjoy it
Tara Noland says
So glad you enjoyed it!! Cheers!