CAPRESE BRUSCHETTA is an easy recipe loaded with flavor! We love making some for an easy appetizer or to enjoy for pizza night during the week!
Bruschetta, [bru’sketta], is an Italian antipasto, or starter dish. There are many variations to this tasty appetizer such as Pesto Bruschetta, Jalapeno Popper Bruschetta, and even sweet versions like this Blueberry Dessert Bruschetta. When it comes to this versatile appetizer, you are only limited by your imagination!
I adore the flavor combo of the Italian classic Caprese Salad! Although these flavors were originally put together to represent the red, green, and white colors in honor of the Italian flag, they quickly became a favorite combination and are used in a variety of dishes. I couldn’t resist putting this classic combo together on a soft, toasted baguette to enjoy as a popular party appetizer or even a delicious dinner recipe that is so easy to prepare!
To make this recipe, start by combining the diced Roma tomatoes, minced garlic, olive oil, balsamic glaze, and chopped basil. Mix all that up with a pinch of salt and pepper and give it a taste. Adjust the seasonings to your liking and set it aside until ready to use.
Turn the oven on to high broil and slice a 12-inch baguette in half lengthwise. I use a Cuban baguette because I LOVE the softness of the Cuban bread. Combine olive oil with minced garlic and brush this mixture evenly onto each half of the baguette. Divide the Parmesan cheese evenly onto each half of the baguette…
Toast, on the middle oven rack, under the broiler for 2-3 minutes (time will vary). Remember, when broiling, to leave the oven door ajar and watch it closely. You just want to melt the cheese and toast the bread slightly. Be careful not to burn!
When the bread is toasted to your liking, remove from the oven and divide the prepared tomato mixture evenly on top of both baguette slices.
Top the tomato mixture with about 1 tablespoon of Mozzarella cheese, or more to your liking…
and place back under the broiler for another minute or two to melt the cheese. Again, oven door ajar and watch it closely, so it doesn’t burn!
When the cheese is melted to your liking, remove from the oven and slice as desired. Drizzle on some balsamic vinegar and enjoy!
Ingredients
- 2 cups diced Roma tomatoes
- 4-5 Roma tomatoes diced (about 2 cups)
- ½ tablespoon freshly minced garlic
- 2 tablespoons olive oil
- 1 tablespoon Balsamic Glaze or more to taste
- ⅓ cup freshly chopped basil
- salt and pepper to taste
- 1 baguette about 12" long sliced in half lengthwise
- 2 tablespoons olive oil
- ½ tablespoon freshly minced garlic
- ¼ cup Parmesan cheese
- 2 tablespoons shredded Mozzarella cheese or more to your liking
- Balsamic vinegar for drizzling
Instructions
- In a small mixing bowl, combine 2 cups diced Roma tomatoes, 1/2 tablespoon freshly minced garlic, 2 tablespoons olive oil, 1 tablespoon balsamic glaze, and 1/3 cup freshly chopped basil. Stir to combine and add a pinch of salt and pepper. Give it a taste and adjust the seasonings to your liking. Set aside until ready to top the toasted bread.
- Turn the oven on to high broil.
- In a small dish, combine 2 tablespoons olive oil and 1/2 tablespoon freshly minced garlic. Brush this mixture, evenly, onto each half of the baguette.
- Divide the Parmesan cheese, evenly, onto each half of the baguette and toast on the middle oven rack under the broiler for 2-3 minutes (time will vary, so be sure to keep an eye on it!) Remember to leave the oven door ajar when broiling. Remove the bread when toasted to your liking and the cheese is melted. Keep an eye on it as it will burn quickly.
- When the bread is toasted to your liking, remove it from the oven and divide the tomato mixture, evenly, on both sides of the baguette. Top each with 1 tablespoon of shredded Mozzarella cheese and place back under the broiler for about a minute or two, until the cheese is melted to your liking.
- Remove from the oven, drizzle on balsamic vinegar, slice and enjoy!
Nutrition
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