Whenever I need a crowd-pleasing appetizer that feels straight out of Italy, this Caprese bruschetta is my go-to. It’s everything you love about authentic Italian appetizers—crispy toasted bread, fresh mozzarella, juicy tomatoes, and fragrant basil, all drizzled with balsamic glaze.
Whether you’re hosting an Italian-themed dinner party, planning easy Italian appetizers for a crowd, or just want a quick bite before pasta night, this recipe never disappoints. It’s one of those classic Italian snacks that works for any occasion, from a casual get-together to a full Italian banquet. This is how Italian food appetizers should be done.
Bruschetta Caprese
Equipment
- Oven
- Baking sheet
- Knife
- Cutting board
- Mixing bowl
- Brush
Ingredients
- 2 ½ cups grape tomatoes chopped
- 5 cloves garlic minced
- ½ teaspoon sea salt or kosher salt
- 3 tablespoons extra virgin olive oil
- 1 baguette sliced diagonally
- 8 ounces fresh mozzarella sliced
- 2 tablespoons balsamic glaze or balsamic vinegar
- ¼ cup fresh basil chopped
- Pinch of freshly ground black pepper
Instructions
- Prepare Tomatoes: Chop the grape tomatoes and place them in a colander. Sprinkle with salt and let them drain for a few minutes to remove excess moisture.2 ½ cups grape tomatoes, ½ teaspoon sea salt or kosher salt
- Infuse Garlic Oil: Mince the garlic and add half of it to the olive oil in a small bowl. Let it sit while the tomatoes drain.5 cloves garlic, 3 tablespoons extra virgin olive oil
- Mix Tomato Salad: Transfer the drained tomatoes to a mixing bowl. Add the remaining minced garlic and chopped basil, then mix well.¼ cup fresh basil
- Toast the Bread: Preheat Oven and set it to 425°F. Slice the baguette diagonally and lightly brush both sides with the garlic-infused olive oil. Arrange the slices on a baking sheet and bake for about 7 minutes, or until golden and crispy.1 baguette
- Assemble the Bruschetta: Place a slice of fresh mozzarella on each toasted bread slice. Top with the tomato mixture, drizzle with olive oil and balsamic glaze, and season with freshly ground black pepper.8 ounces fresh mozzarella, 2 tablespoons balsamic glaze or balsamic vinegar, Pinch of freshly ground black pepper
- Serve Immediately: Enjoy your bruschetta while it's fresh and crispy!
Tips & Tricks for the Perfect Bruschetta Caprese
I’ve made this recipe countless times, and these tricks make all the difference.
- Pick the Right Tomatoes: Grape or cherry tomatoes are best because they’re sweet and not too watery. If using larger tomatoes, remove the seeds to prevent soggy bruschetta.
- Let the Tomatoes Drain: After chopping the tomatoes, sprinkle them with salt and let them sit in a colander for a few minutes. This removes excess moisture and keeps your toast crispy.
- Use Fresh Mozzarella: The creamier, the better. Slice it thin so it melts slightly on the warm bread.
- Garlic for the Best Flavor: Infusing the olive oil with garlic instead of rubbing raw garlic on the bread gives the perfect amount of garlicky goodness without overpowering.
- Don’t Skip the Basil: Fresh basil is a must. Roll the leaves up and slice them into thin ribbons (this is called chiffonade) for the best texture.
- Toast It Right: Bake the bread slices at 425°F just until golden and crispy—about 7 minutes. Too much, and they get rock-hard. Too little, and they go soggy.
- Balsamic Glaze Over Vinegar: Balsamic glaze is thick and sweet, so it stays on the bruschetta instead of running off like vinegar. If using vinegar, drizzle lightly.
- Assemble Right Before Serving: The longer bruschetta sits, the soggier it gets. Prep everything ahead, but wait until the last minute to put it all together.
- Extra Add-Ins: Love a little extra kick? Add diced red onions, kalamata olives, or even a sprinkle of red pepper flakes.
- Want to Make It a Meal? Serve with a side of prosciutto, a simple green salad, or a bowl of soup for a light and satisfying lunch.
Final Pro Tip:
Bruschetta is all about balance—crispy bread, juicy tomatoes, creamy mozzarella, and just the right amount of seasoning. Taste as you go, adjust the salt, and most importantly, enjoy every bite.
