Tomatoes, Basil, and Mozzarella are the perfect summer combo. This Caprese Bruschetta topped with basil leaves and drizzled with balsamic vinegar, is a fresh and delicious appetizer or light lunch for those hot summer days.
The classic Tomato Bruschetta is a must on our table throughout the whole summer, together with Caprese salad, which is basically slices of tomatoes and mozzarella with basil leaves. The inspiration for this delicious version of bruschetta.
A recipe can be extremely delicious even with a few ingredients if they are top quality! Bruschetta has basically 3 main ingredients, but the seasonings and the quality of the main ingredients will make all the difference.
- Bread: To make a bruschetta that is easy enough to eat, you need a sturdy slice of bread, otherwise everything will fall off after 1 bite. Choose a crusty bread like sourdough, baguette, or ciabatta, and slice it pretty thick, between ½ and ¾ of an inch.
- Tomatoes: I love to use heirloom tomatoes, or beefsteak tomatoes to make a delicious bruschetta. These tomatoes are flavorful, meaty, and easy to slice.
- Mozzarella: Just because it's written Mozzarella on the label, doesn't mean it's the real thing. Authentic Mozzarella must be very soft and very moist inside. It should be almost difficult to slice from how soft it is and it should drip milk when sliced.
- Olive Oil: I use olive oil for cooking and extra-virgin olive oil to use raw on salads, toasts, and so on. Get a small bottle of good quality extra-virgin olive oil, better if Italian, Spanish, or Greek, and taste the difference in your dishes.
- Balsamic Vinegar: Real balsamic vinegar is only the one produced in Modena, Italy. There are many different aging periods, the longer it's aged, the sweeter, denser, and more intense the flavor it is.
See the recipe card for quantities.
The best summer recipes are the ones that can be assembled in a few easy steps. This Caprese Bruschetta is definitely a summer must for a quick and healthy lunch, as it can be done in 10 minutes.
Slice the tomatoes and season them with olive oil, salt, pepper, and dried oregano.
Slice the mozzarella and set it aside.
Toast or grill the bread slices, then rub them with a garlic clove.
Assemble the bruschetta alternating the slices of tomatoes and mozzarella. Top with basil leaves and drizzle with extra-virgin olive oil and balsamic vinegar.
Caprese Bruschetta is as simple as it gets, but you can make many variations out of it to give it extra flavor and kick!
- Basil Pesto - Spread some basil pesto on the bread slices before adding the tomatoes and mozzarella. SO delicious!
- Avocado - Add some slices of fresh avocado in between for extra protein.
- Different Mozzarella - Use buffalo mozzarella or Burrata for a delicious flavor and texture variation.
- Arugula - Add a layer of arugula on the bread slices for extra greens.
- Kid Friendly - Skip the garlic rub on the bread and the balsamic vinegar drizzle for a kid-friendlier version of this bruschetta.
See also this Classic Tomato Bruschetta recipe on my website!
FAQ & Tips
You can slice the tomatoes and season them in advance. Store in a covered container in the fridge until ready to use. You can also toast and rub the garlic on the bread in advance. I suggest you do not make the whole bruschetta ahead of time otherwise, it will become soggy.
The best bread for bruschetta is a rustic sourdough loaf. Cut the slices between ½ and ¾ of an inch for the best result. A good bruschetta needs a crusty and sturdy slice of bread, otherwise, it would not hold the weight of the ingredients. Alternatively, you can use other crusty bread like baguette or ciabatta.
Good quality ingredients are at the base of a tasty meal, especially when it's as simple as bruschetta. Extra-virgin olive oil is the best oil to use raw on bruschetta or salads. Better if sold in metal containers (oil can oxidize and change flavor if exposed to sunlight) and even better if Italian, Spanish, or Greek.
Balsamic Vinegar is a thick concentrated vinegar that originated in Modena, Italy. It has a perfect balance of sweet and sour and it's a great addition to salads and bruschetta. There are different aging periods, with a minimum of 2 months, up to 25 years (or more). The longer it's aged, the more intense the flavor is. Choose only balsamic vinegar made in Modena, Italy for the most authentic product.
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- 4 slices Bread, see notes
- 1 Heirloom Tomato
- 1 large Mozzarella
- 1 clove Garlic
- Basil leaves, fresh
- Extra-Virgin Olive Oil
- Oregano, dried
- Balsamic Vinegar, optional
- Start by toasting the bread in the oven or on a grill pan. Then set them aside to cool down.
- Peel the garlic clove and rub it on the bread slices.
- Slice the tomato and season it with olive oil, salt, pepper, and a pinch of oregano. Slice the mozzarella too.
- On the bread, alternate slices of tomato and mozzarella. You can add the basil leaves between the slices or on top, either whole or chiffonade.
- Drizzle the bruschetta with olive oil and balsamic vinegar to finish.
- Serve immediately.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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