Caprese Bruschetta


Apparently I like tomatoes now. I’ve never been a fan, but when we were in Italy a few months ago, we ordered some tomato bruschetta and it was so delicious. Maybe it was because we were in Italy, but I decided to give tomatoes another try when we got home, and what do you know? They can be pretty tasty!

Now, you won’t find me taking a big bite out of a raw tomato anytime soon but hey, go ahead and throw slice on my sandwich or mix a few pieces in my pasta. Or better yet, bring the taste of Italy home with some Caprese Bruschetta (recipe below).

I mean, even if you don’t like tomatoes, I feel like this recipe would change your mind. A little balsamic, mozzarella, garlic, and fresh basil will work magic. Not to mention the bruschetta seasoning we picked up at a little market in Rome. DROOLING.

This recipe is perfect for an appetizer or an afternoon snack. You can assemble before serving or keep the tomato mixture and bread separate for a more DIY spread (perfect for a party). And hey, Memorial Day weekend is coming up so keep this recipe in mind if you’re getting a group together.

XO – Courtney








Caprese Bruschetta
• 1 French Baguette
• Handful of Cherry Tomatoes, chopped
• 3-4 slices Fresh Mozzarella, chopped
• 6-8 fresh Basil leaves, chopped
• 1-2 cloves Garlic, minced
• 1 T. Olive Oil + some for coating the bread
• 1 t. Balsamic Vinegar
• salt + pepper
• Other Seasonings (optional): Oregano, Red Pepper Flakes
• Balsamic Drizzle (optional)
1. Combine tomatoes, mozzarella, basil, garlic, 1 T. olive oil, 1 t. balsamic vinegar, and seasonings into a bowl. Let sit for 10 minutes to absorb all the flavors.
2. Slice the baguette, brush with extra olive oil, and toast until lightly browned.
3. Top the toasted bread slices with tomatoes mixture and drizzle with extra balsamic as desired. Serve immediately.

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