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Caprese Bruschetta

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 8-12, makes 24 appetizers
Category
Meatless
Course
Appetizers
Special Considerations
Vegetarian
Preparation Method
Broil
Sources
User Submitted

This Caprese Bruschetta appetizer is simple and elegant. Layers of bread, mozzarella, tomato, and basil stack up for one tasty morsel! 

Perfect for vegetarians at your gathering, you can prepare the ingredients in advance and assemble them right before guests arrive.

Try making them with fresh basil and tomatoes straight from your garden!

Ingredients
1 Italian baguette
1 pound fresh mozzarella
4 Roma tomatoes
salt and freshly ground black pepper, to taste
24 basil leaves
2 to 3 cloves garlic, cut in half
2 to 3 tablespoons balsamic vinegar or balsamic glaze

Instructions

  1. Slice the baguette on the diagonal into 24 slices; save the ends for another use. Broil until lightly toasted.
  2. Rub each slice with garlic immediately after removing from oven.
  3. Cut mozzarella into 24 pieces, about 1/2 inch thick, and sized to cover bread.
  4. Slice each tomato into 6 slices.
  5. Place baguette toasts on a platter; top with mozzarella, then tomato, and salt and pepper. Top each with a basil leaf and drizzle with balsamic vinegar. Serve immediately.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Mary Ann</span> Fri, 03/05/2021 - 08:05
This is a perfect, authentic recipe. My husband and I were in Italy for our 25th anniversary in 2017. I am not at all ashamed to say that we ordered bruschetta in every restaurant we dined in. Many variations, but always the same ingredients. Tomato slices should be sprinkled with sea or kosher salt. Chopping the tomatoes and adding julienned basil with a splash of balsamic vinegar is also fantastic. Let the mixture set for the flavors to meld. This mixture goes on top of the garlic rubbed bread. Then strips of fresh mozzarella lavished upon the top, and a couple minutes in the pizza oven. The juice from the tomatoes and balsamic start to soak down into the bread... Oh. My. Heavenly. Stars ⭐️. Sublime. One of those bites that make you stop, close your eyes, and savor. That was our favorite variation. I think that was in Florence. American restaurants think they’re so clever, adding stuff that does not belong in bruschetta; onions, black olives, and one restaurant chain which I will not mention, added green peppers. Shameful.