Caprese bruschetta is an easy summer appetizer bursting with creamy fresh mozzarella, ripe & juicy tomatoes and delicious basil! Served over crispy, crunchy & crusty sourdough bread crostini and drizzled with extra virgin olive oil and balsamic glaze. Made with simple, fresh ingredients and on the table in just 10 minutes!
Calories 268 kcal
2 slices sourdough bread cut into fours ½ cup fresh mozzarella cut into bite-sized pieces 1 cup cherry tomatoes diced 1 tablespoon olive oil 3 leaves fresh basil chiffonade flaky sea salt balsamic glaze for topping, if desired
Grill sourdough over medium heat in 1 tablespoon olive oil. Allow bread to cool.
Mix together fresh mozzarella, basil and fresh tomatoes. Drizzle with olive oil and balsamic glaze and season with flaky sea salt and pepper. Top bread slices with caprese mixture and serve.
Allow tomato mixture to sit at room temperature for some time prior to topping baguette slices to allow flavors time to meld.
Freezing bruschetta is not recommended. Rather, leftover bruschetta mixture may be kept in an airtight container in the refrigerator for up to 3 days.
Swap fresh basil for pesto for a fun twist.
You may rub fresh or roasted garlic on the toast prior to topping.
Serving: 1 piece | Calories: 268 kcal | Carbohydrates: 37.8 g | Protein: 10.9 g | Fat: 8.4 g