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!