Caprese bruschetta is one of those recipes that relies on simple ingredients being at their best. Toasted bread is topped with ripe tomatoes, fresh mozzarella and basil for an appetiser that's quick, light and full of flavour. Inspired by the classic Italian Caprese salad, it's perfect for summer entertaining or an easy lunch on a warm day.
Table of Contents
Recipe Snaphot
- 💬 What it is: Caprese bruschetta is toasted bread topped with ripe tomatoes, buffalo mozzarella and fresh basil, finished with good olive oil and sea salt.
- ❤️ Why you'll love it: Simple ingredients, done properly and ready in under 15 minutes. It's fresh, light and built around real flavour.
- 👨🍳 How to make it:Toast the bread, rub with garlic, top with tomatoes and mozzarella, then finish with basil, olive oil and salt. Serve immediately.
- Peter's Tip: Make sure to rub a cut garlic clove over the hot toast before topping - it's a small step that makes a big difference.
Ingredients
Toppings
- Tomatoes: Use the best you can find. Heirloom when in season, otherwise a good vine-ripened tomato.
- Buffalo mozzarella: This is not the place for supermarket block mozzarella. Fresh buffalo mozzarella is what makes this worth doing.
- Olive oil: A good extra virgin. This is effectively the dressing, so it needs to be worth using.
- Garlic clove: One peeled clove for rubbing over the hot toast.
- Sea Salt: It will bring everything together! It's a must!
The bread
- Bread: Sourdough works well, especially a day or two old so it toasts properly. My Greek village bread (horiatiko psomi) is an even better option - rustic and made for this kind of dish.
Good olive oil and sea salt is all this needs. Some add balsamic glaze - I don't (that's just a personal preference).
How to Make Caprese Bruschetta - Quick Overview
Toast the bread and rub with garlic
Grill or toast until golden and crisp.
While still hot, rub a peeled garlic clove over the surface.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Add the toppings - finish and serve
Layer with sliced tomatoes and buffalo mozzarella.
Top with fresh basil, a generous drizzle of olive oil and a pinch of sea salt. Serve immediately - this isn't something that waits.
Expert tips
- If your tomatoes are average, this will be average - there's nowhere to hide
- Use buffalo mozzarella straight from the fridge, then let it sit for a few minutes before serving
- Bread that's a day or two old will toast better than fresh
- Don't skip the garlic - it's subtle, but it changes everything
- Use a decent olive oil - this is effectively the dressing
- Tear the basil just before serving to keep it fresh and aromatic
- Eat immediately - this isn't something that sits around
Serving Suggestions
- Serve alongside grilled meats or souvlaki for a simple starter
- Add to a mezze-style spread with dips like tzatziki or melitzanosalata
- Pair with a tomato salad or something equally simple and seasonal
- Works well as a light lunch with a glass of wine
More recipes featuring fresh tomatoes
WANT MORE? Sign up to the Newsletter and follow along on Facebook, Instagram and Pinterest
📖 Recipe
Caprese Bruschetta
Conversions
Ingredients
- 4 slices sourdough bread, day-old preferred (note 1)
- 2 tomatoes, ripe, sliced or roughly chopped (note 2)
- 200 g buffalo mozzarella, fresh, torn into pieces or sliced (note 3)
- 2 tablespoon olive oil, extra virgin (note 4)
- 1 garlic clove, peeled
- Small handful fresh basil leaves
- 1 tablespoon Sea salt, to taste
Instructions
- Toast the bread - Grill or toast the sourdough slices until golden and crisp.
- Rub with garlic - While still hot, rub one side of each slice with the peeled garlic clove.
- Prepare the topping - Slice or roughly chop the tomatoes and tear or slice the buffalo mozzarella into bite-sized pieces.
- Assemble - Spoon the tomatoes over the toasted bread, followed by the mozzarella.
- Finish - Top with fresh basil leaves, drizzle with olive oil and season with sea salt.
- Serve - Serve immediately while the bread is still crisp.
⬇ SAVE THIS RECIPE
Enter your email and we'll send the recipe directly to you!
Peter's Tips →
- (Bread) A day or two old works best - it toasts better and holds the topping without going soggy.
- (Tomatoes) Use the best you can find - if they're average, the result will be too
- (Mozzarella) Buffalo mozzarella is worth it here - let it sit at room temperature briefly before using.
- (Olive oil) This is effectively the dressing, so use something you actually enjoy.
- Don't skip the garlic - it's subtle but makes a noticeable difference.
- Tear the basil just before serving to keep it fresh and aromatic.
- Eat immediately - this isn't something that waits.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Made this recipe?
Rate and Comment below!This post was originally published in February 2011 but was updated with new information and pictures in May 2026.
Peter G says
The first time I ate a proper Caprese in Rome, I didn’t get it. One bite later - I did.