If you’ve ever eaten an Italian Caprese salad, you’ll love this Caprese bruschetta, a traditional Neapolitan recipe. The simple combination of tomatoes with rich olive oil, basil, and mozzarella on crunchy, garlicky toast makes for an amazing burst of incredibly fresh flavor!
It’s similar to Cucumber Tomato Avocado Salad, but with a Neapolitan twist. As part of an antipasti platter, it’s perfect for a special Italian brunch.
How to Make Bruschetta Caprese
Don’t let the complex flavors and the elegant name fool you, Bruschetta alla Caprese is not a complicated appetizer to make.
- Combine the ingredients and allow to meld at room temperature. If you can, use good olive oil with this.
- Toast the crostini and rub with a raw garlic clove for great flavor.
- Top the toast with the salad mixture. Add a drizzle it with a balsamic glaze. Drum roll….presenting… Bruschetta Alla Caprese!
Bruschetta makes a great “snacketizer” for having friends over for an evening chat on the deck with a bottle of Chianti.
*Tip: If you or your guests have dairy sensitivities, you can easily prepare this using avocado instead of fresh mozzarella. It’s amazing. Just make sure you coat the chopped avocado in lemon juice before adding it to the salad so it doesn’t go brown.
To Make Ahead
If you know you’ll be in a rush, but you want your bruschetta to be fresh, not mushy, try preparing the ingredients separately, up to 24 hours ahead, and then assemble as directed just before serving:
- Slice the bread and toast, rub it with a peeled clove of garlic, store in a brown bag on the counter.
- Cube the cheese, dice the tomatoes, store in the fridge in separate containers.
- Toss the ingredients just before serving and top with fresh herbs.
To Store Bruschetta
One of the best things about this bruschetta is its freshness, so it’s best to serve it on the day of preparation.
Tomatoes do not freeze well to eat as bruschetta however if you have leftovers, you can freeze them and add them to pasta sauce, marinara sauce or soup.
More Fresh Appetizers
- Garden Fresh Bruschetta – my secret recipe!
- Tzatziki Sauce (Yogurt Cucumber Dip) – great on everything!
- Cucumber Bruschetta – one of our favorites
- Easy Shrimp Ceviche Recipe – fresh and delicious
- 3 large ripe tomatoes chopped
- 8 ounces small fresh mozzarella balls halved
- 10 medium basil leaves chopped
- 1 clove garlic minced
- 2 tablespoons fresh parsley chopped
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- Salt & Pepper
- 1 large baguette or Italian bread sliced 1" thick
- 1 large clove fresh garlic minced
- Combine tomatoes, basil, parsley, mozzarella, olive oil, red wine vinegar, garlic & a dash of salt & pepper. Allow to sit at room temperature while you prepare the bread.
- Place bread slices under broiler for 1-2 minutes or until the bread is very lightly toasted.
- Immediately after removing bread from oven, rub the garlic clove over each slice.
- Top the bread slices with ¼ cup of the tomato and mozzarella mixture.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
Just made this as an appetizer for my family’s annual “New Year’s Eve fancy dinner”. It was amazing! Everyone raved including my 12 year old son who hates raw tomatoes on anything and my 6 year old daughter who can be finicky when it comes to anything raw. The only thing we did differently was add a balsamic glaze to the top. My husband and 16 year old daughter declared this a keeper to have whenever possible. Thank you!
That makes me so happy to hear, Jennifer. I am glad everyone loved this recipe!!
Really enjoyed, added olive oil and garlic salt to Ciabotta bread before toasting, as a variation. Not a fan of balsamic vinegar so enjoyed the red wine.
I’m very surprised to see that you use red wine vinegar rather than balsamic … Interesting!
Last year on a trip to Italy… I ate a LOT of amazing bruschetta! Red wine vinegar is typical. :) Enjoy!