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Caprese bruschetta

Caprese Bruschetta

Caprese Bruschetta layers heirloom tomato, fresh basil, and mozzarella on garlic toast and is topped with an Italian Balsamic reduction and olive oil.
Course Appetizer
Cuisine Italian
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 6 servings
Calories 274


  • ½ cup Balsamic Vinegar of Modena (ITALIAN PDO/PGI)
  • 6 slices bread (crusty rustic loaf recommended)
  • 2 cloves garlic (minced)
  • ¼ lb tomatoes (sliced)
  • 10-16 fresh basil leaves
  • 8 ounces whole milk mozzarella (sliced)
  • 3 Tbs Extra Virgin Olive Oil ( ITALIAN PDO/PGI)


  • To make balsamic reduction, heat balsamic vinegar in small saucepan over medium low heat until the vinegar has reduced to at least half the original amount. This can take up to 30 minutes. Allow to cool and set aside.
  • Toast both sides of bread slices in 300 degree F oven. When the bread turns golden brown, remove from oven and cover with minced garlic. Set aside.
  • Wash and slice the tomatoes. Layer on toasts with basil and mozzarella slices. Drizzle with balsamic reduction and olive oil. Season with salt and pepper, to taste. Serve fresh.


Calories: 274kcal | Carbohydrates: 19g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 388mg | Potassium: 148mg | Fiber: 1g | Sugar: 5g | Vitamin A: 450IU | Vitamin C: 2.9mg | Calcium: 239mg | Iron: 1.4mg