This Caprese Bruschetta is the appetizer of my dreams. Flavorful, sweet tomatoes. Fresh mozzarella. Savory and sweet basil. All topped with a decadent balsamic glaze. All of these flavors together make the world a wonderful place.
This is such an easy appetizer to create. The balsamic glaze is made by reducing regular balsamic vinegar in a saucepan over low to medium heat until it is about halfway reduced. Remove it from the heat and as it cools it will thicken to create this lusciously thick balsamic glaze. I used a whole 8 ounce jar when I made mine, and I had plenty of glaze to go with my Caprese Bruschetta, and then some left over to enjoy on anything and everything else I could put it on.
The rest of the ingredients are very simple. For tomatoes, I used cherry tomatoes, I love their size for this dish. You could use regular tomatoes just as easily, just chop them up. But the cherry tomatoes are perfectly small, not overly juicy, and such a perfectly fun pop of red color.
Fresh basil leafs rolled and chopped will create those perfect little green strips of herb that will add the perfect amount of sweet and savory to this Caprese Bruschetta. Is there anything better than the taste of tomato with fresh basil? I think not!
And of course, what dish is complete without a little bit of cheese? Of course this Caprese Bruschetta calls for the traditional fresh mozarella. Diced into little chunks to match the size of the tomatoes.
Together these flavors all explode with a juicy, sweet, savory taste. The perfect appetizer to serve up! Or to just sit and eat out of a bowl with a spoon 🙂
I hope you enjoyed the recipe and will follow along on my cooking adventures:Print
Caprese Bruschetta. Flavorful tomatoes, basil, and fresh mozzarella with a balsamic reduction drizzle.
- 8 ounces of balsamic vinegar
- 8 ounces of fresh mozarella
- 2 tablespoons fresh chopped basil
- 2 cups cherry tomatoes
- 1 french baguette loaf
- Pour the balsamic vinegar into a small saucepan, and heat over low to medium heat until it comes to a slow boil. Allow to simmer for about 8-10 minutes. The vinegar will thicken while it cooks. Once the amount that is in the pan reduces by about half, turn the heat off. Pour the vinegar into a bowl to allow to cool. As the vinegar cools it will thicken more and become a glaze.
- Chop the fresh mozzarella.
- Cut the tomatoes in half or thirds to desired size.
- Roll the basil to chop into fine strips. Combine the mozzarella, tomatoes, and basil together and gently stir to mix.
- Slice the baguette into desired slice size. You can toast the baguette if desired, or serve un-toasted. To toast preheat the oven to 400 degrees. Cover a cookie sheet with foil. Lay the slices down on the foil and cover with butter or olive oil. Bake for 8-10 minutes until golden brown.
- Serve with the bruschetta on top of the baguette and a balsamic glaze drizzle on top.
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