Easy Caprese bruschetta with fresh tomatoes and basil, marinated mozzarella balls and crusty, toasted baguette slices is the perfect summer appetizer!
Come summertime, I love having some delicious, but easy, appetizers to throw together for family and friends.
Today, though, we’re going classic.
Easy Caprese bruschetta is the ultimate summer appetizer! It’s fresh, full of juicy tomatoes and creamy fresh mozzarella balls, marinated in a yummy oil blend and topped with fresh basil.
And of course, it’s all served over crusty, toasted sliced baguette pieces.
What’s not to love??
(For a fun twist that I love around Cinco de Mayo, check out my Mexican bruschetta.)
And want to know my favorite thing about this recipe?
You use the oils from the marinated ciliegine to season and flavor the tomato and mozzarella mixture. That blend of oils, herbs and spices is so flavorful, you might as well use it!
That trick means this recipe is just 4 ingredients. And it’s ready, start to finish in just 15 minutes. 🙌
That’s my kind of easy summer snacking and entertaining!
I’m also so excited to be partnering with Galbani on this recipe.
They make the BEST fresh mozzarella. It’s so creamy and smooth, plus it’s all natural with no whiteners or preservatives added.
Galbani is the number one cheese brand in Italy and have been around 130 years. They’re super focused on quality and I love that their fresh mozzarella is crafted in the Italian for di latte tradition.
Translation: Deliciousness on your plate and in your mouth. 👌
OK, let’s get to fixing this so we can start eating it!
Now, I’ve got some notes and substitutions coming up on how to make easy bruschetta. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making easy Caprese bruschetta:
- You can make the tomato and mozzarella mixture ahead of time to allow the tomatoes to marinate a bit.
- Fresh cherry or grape tomatoes work great here, but you could also use some fresh, in season summer tomatoes. Chopped heirloom tomatoes would be delicious.
- Or substitute slow roasted cherry tomatoes for a different flair.
- Choose a French baguette or similar long loaf for the bread. Slice it thinly and on an angle to make it easier to pick up and bite into.
What’s great about this dish, too, especially in today’s climate, is that you can make two or three plates worth.
Divide the tomato and mozzarella mixture, sprinkled with basil, into several different bowls. Place each one on a plate with some of the toasted baguette pieces.
Then you can set them out around the room - or the yard - and allow everyone to serve themselves. (Particularly helpful if you’re having friends over for a backyard get together but trying to keep your distance.)
Oh, and finally, any leftovers of the tomato and mozzarella mixture can be kept, covered, in the refrigerator for up to 3-4 days.
Pro tip: It helps if you don’t have the fresh basil mixed in, as it will start to brown. That’s why I add the basil to the baguettes when serving.
Whatever type of get together you are having this summer, or if you’re just making snacks for your family before dinner, I hope you love this delicious appetizer!
- 1 container Galbani fresh ciliegine cheese (oil mixture reserved)
- 1 pint cherry tomatoes, halved
- 1 French baguette
- ¼ cup chopped fresh basil
- Salt and black pepper, to taste
- Preheat the oven to 400.
- Slice the baguette diagonally in 1-inch pieces. Place on a large baking sheet. Brush the baguette slices lightly with oil from the ciliegine container. Bake at 400 for 8-10 minutes, until golden brown and toasted.
- Meanwhile, halve the tomatoes and the mozzarella balls, but reserve all of the marinated oil and herb mixture from the ciliegine container.
- In a small bowl, combine the halved cherry tomatoes and mozzarella balls. Add 3-4 tablespoons of the marinated oils, herbs and spices from the ciliegine container and stir to combine. Season to taste with salt and pepper.
- Top the baguette slices with a large spoonful of the tomato and mozzarella mixture. Sprinkle with fresh basil and serve immediately.
You can make the tomato and mozzarella mixture ahead of time to allow the tomatoes to marinate a bit.
Fresh cherry or grape tomatoes work great here, but you could also use some fresh, in season summer tomatoes. Chopped heirloom tomatoes would be delicious.
Choose a French baguette or similar long loaf for the bread. Slice it thinly and on an angle to make it easier to pick up and bite into.
Any leftovers of the tomato and mozzarella mixture can be kept, covered, in the refrigerator for up to 3-4 days. Tip: It helps if you don’t have the fresh basil mixed in, as it will start to brown. That’s why I add the basil to the baguettes when serving.
Amount Per Serving: Calories: 132Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 341mgCarbohydrates: 23gFiber: 1gSugar: 3gProtein: 6g