Tomato Basil Bruschetta With Mozzarella And Balsamic Vinegar

Tomato Basil Bruschetta With Mozzarella And Balsamic Vinegar Recipe

Fresh, garden tomatoes… Italian caprese flavors… Mmmm so good.

From breakfast burritos, salsas, and salads, to sandwiches, tacos, and pastas, we eat a lot of tomatoes. In the summer, when our garden is producing tomatoes like crazy, we eat them every day — sometimes more than once a day!

It’s hard to believe that until a only few years ago, I didn’t really care for tomatoes and only ate them in salsa. I think it’s because I was mainly eating grocery store tomatoes, which are often picked before they are ripe, and now we eat almost all garden tomatoes or farmers’ market tomatoes.

Tomato Basil Bruschetta With Mozzarella And Balsamic Vinegar Recipe

We also plant basil every summer in our backyard garden and I just can’t get enough Tomato Basil Bruschetta With Mozzarella And Balsamic Vinegar. This caprese appetizer is so fantastic, especially on a thick cut french bread baguette.

What I love about this caprese bruschetta recipe is that it can be a party appetizer, quick afternoon snack, or a light lunch or dinner. Plus, with only five main ingredients — basil, mozzarella, tomatoes, French baguette, and balsamic vinegar — it is super simple and fast to make!

Simple Caprese Bruschetta Recipe and Ingredients

Begin with slicing the French bread baguette into thick slices and arranging them on a baking stone. Then lightly brush the bread with olive oil, sprinkle on just a little bit of Italian seasoning and coarsely ground salt, and put them under the broiler until the edges begin to brown — watching them carefully so they don’t burn.

While the bread is toasting, slice the basil leaves into strips and chop the tomatoes and fresh mozzarella, tossing the tomatoes with a bit of olive oil and Italian seasoning. When the bread is done toasting, drizzle balsamic vinegar over the bread, top with the tomatoes, mozzarella, and basil, and serve immediately.

Because I can’t eat mozzarella (dairy), I make some bruschetta without it, and trust me, they are just as good with only the tomato and basil!

Tomato Basil Bruschetta With Mozzarella And Balsamic Vinegar On French Baguette

Tomato, basil, and mozzarella bring traditional Italian caprese flavors to this light and simple recipe perfect for an appetizer, lunch, or dinner.

Tomato Basil Bruschetta With Mozzarella And Balsamic Vinegar Recipe

Prep Time

Cook Time

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  • 1 French bread baguette
  • 1 ball fresh mozarella
  • A handful of basil leaves
  • 2 cups cherry tomatoes
  • Balsamic vinegar
  • Olive oil
  • 1 tsp. Italian seasoning + some sprinkles
  • Coarsely ground salt


  1. Slice the French baguette into thick slices, arrange on a baking stone, brush lightly with olive oil, and sprinkle with a little Italian seasoning and coarsely ground salt. Place under the broiler to toast the bread to a light golden brown, watching closely to avoid burning the bread.
  2. Slice the basil leaves into thin strips and chop the tomatoes and mozzarella into pieces. Toss the tomatoes with a splash of olive oil and teaspoon of Italian seasoning.
  3. When the bread is toasted, drizzle with balsamic vinegar and top with tomatoes, basil, and mozzarella. Serve immediately.


Looking for a dairy-free option? No problem! Just omit the mozzarella. The bruschetta is just as good with only the tomatoes and basil.

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