Caprese bruschetta, the recipe for tomato bruschetta with mozzarella and basil. Bruschette are the most famous Italian appetizer in the world, one of the most practical easy dinner-saving recipes and the ultimate leftover recipe, perfect for using up stale bread. You can make a thousand variations depending on the season, like mushroom and gorgonzola bruschetta or broccoli pesto bruschetta, but what could be better than a bruschetta with tomato, mozzarella, basil, oregano and extra virgin olive oil to enjoy on a warm summer evening? I think nothing! Have you ever tried making bruschetta? Never made them before? Then follow me in the kitchen — their simple goodness and extreme ease of preparation will surprise you, as will their deliciousness! What do you need to make Caprese bruschetta with tomato and mozzarella? Simple: stale bread, fresh tomatoes, buffalo mozzarella or fior di latte, good oil, basil and oregano! So let’s head to the kitchen and discover the tomato and basil Caprese bruschetta recipe. Before that, I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here) and that here you will find many Tasty bruschetta recipes.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients to make Caprese bruschetta
- 4 slices rustic bread
- 2 tomatoes (or cherry tomatoes)
- 9 oz buffalo mozzarella (or fior di latte)
- to taste salt
- to taste extra virgin olive oil
- to taste basil
- 1 pinch oregano
Tools
- Grill
- Bowls
Preparation
To make tomato, mozzarella and basil bruschetta you can choose the bread you prefer — fresh or, better, a day old; industrial or, better, rustic; multigrain, wholemeal or plain. I used multigrain bread, a bit tastier than the classic, two days old.
Cut the bread into slices about 1/2 inch thick and place them on a very hot cast-iron griddle or grill pan. Grill on both sides until the classic charred grill marks form. At this point you can rub each slice with a clove of garlic; I don’t do it because it would overwhelm the delicate flavor of the other ingredients.
Rinse the tomatoes — they should be fresh and firm. Cut them into wedges, remove the seeds and watery pulp, then dice them and collect the pieces in a bowl.
Season with salt, olive oil and oregano, then add the mozzarella. Mix and distribute the topping over the bread slices while they are still warm or at room temperature.
Garnish with fresh basil leaves and serve immediately.
Storage and tips
Serve the bruschetta immediately or at most after a few minutes of resting. Prepare only the amount of bruschetta you think you will consume. It is not recommended to prepare them in advance.
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