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Caprese Bruschetta on a white plate with small bowl of balsamic glaze
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5 from 4 votes

Caprese Bruschetta

Caprese Bruschetta is a quick and easy recipe! Perfect as an appetizer, for brunch or a light lunch this easy recipe takes minimal effort.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Italian
Keyword: caprese bruschetta, tomato mozzarella bruschetta
Servings: 6
Calories: 358kcal
Author: Adrianne

Ingredients

  • 6 slices rye sourdough Note 1
  • ½ bunch basil leaves leaves only, stems removed, roughly chopped
  • 250/ 8 oz cherry tomatoes sliced in half
  • 250 grams/ 8 oz bocconcini drained, not rinsed, sliced in half
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil
  • ½ cup basil pesto Note 2

To serve:

  • balsamic glaze Note 3

Instructions

  • Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
  • Bread slices: use a knife to slice your bread into even pieces, then lay the slices flat onto a lined baking tray. Spray them with cooking oil and then oven bake for 5 minutes until the bread is nicely toasted.
  • Tomato mixture: add the basil leaves to a medium sized mixing bowl and use kitchen scissors to roughly chop. Then slice both the cherry tomatoes and mozzarella balls in half and add them to the chopped basil. Season with salt and black pepper then use a spoon to stir and gently combine.
  • Pesto and salad: use a butter knife to spread a layer of basil pesto onto each toasted bread slice. Then use a spoon to scoop the caprese salad over the top of the pesto.
  • To serve: drizzle the balsamic glaze over each piece of bruschetta and serve.

Notes

  • Note 1 Bread: thickly sliced rye bread is my favorite type of bread to use when I am making bruschetta. You can however, use your favorite. A robust bread that holds its own when being toasted is best. Some options are sourdough, rye, white, wholegrain, a baguette, or turkish bread. Almost all bread types will work. The freshly baked loaves from the instore or local bakery are generally better quality than your average sliced loaf of bread from the bread aisle. 
  • Note 2 Basil pesto:  I use the dip version of the basil pesto.  You will find it in the fridge section of the store with the other dips. It has a lot more flavor and texture to jarred pesto from the pasta aisle. 
  • Note 3 Balsamic glaze: this is a thicker textured product than regular balsamic vinegar. It will, however, be in roughly the same area at the shops (in a squeezy bottle). It is perfect to drizzle over salads and bruschetta like this. Wait till just before serving to use. 

Nutrition

Calories: 358kcal | Carbohydrates: 39g | Protein: 16g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 653mg | Potassium: 173mg | Fiber: 2g | Sugar: 3g | Vitamin A: 447IU | Vitamin C: 10mg | Calcium: 198mg | Iron: 3mg