Get Amazing Updates

Get great contents delivered straight to your inbox, just a click away, Sign Up Now
Email address
First Name
Secure and Spam free...

Caprese Bruschetta

 In Lunch, Recipes, Snacks, Vegetarian

Caprese Bruschetta

So here’s the thing with Caprese. It works  in any way, shape or form. Whether you use this classic flavour combination to flavour a delicious Mac & Cheese or use it to roast tomatoes, it just works. I guess that’s why it’s a classic, hey? So it’s no surprise then that I gravitate towards Caprese-Anything more often than not. When I don’t know what to have for lunch? Well what do you know, Caprese it is. I actually become a little anxious when I don’t have fresh mozzarella in my fridge.

Caprese Bruschetta

I think that really is the key to good Caprese. Because it consists of a handful of ingredients, those ingredients need to be the very best you can find/afford. Yes, rubbery mozzarella is just fine on top of a pasta bake where it just melts anyway but if eat it ‘raw’, you need the very best. I used a really good buffalo mozzarella for this caprese bruschetta but you could use fior di latte as well. The tomatoes I used were left on the window sill for a few days to reach sweet, juicy perfection. I served the sliced tomatoes and mozzarella on toasted ciabatta and finished it off with fresh basil leaves, a good squeeze of lemon, a drizzle of olive oil and a good sprinkling of both salt and pepper.

Caprese Bruschetta

Such simplicity but just so damn good. I also love this done with baguette in mini-form which works so well as a snack or canapè. Mostly I just make it for a quick, no-fuss lunch and sigh with pleasure with every bite.


Caprese Bruschetta
Prep time
Total time
Recipe type: Bruschetta, Sandwich,
Serves: 2
  • 4 slices ciabatta, drizzled with olive oil and toasted
  • 100g buffalo mozzarella/fior di latte
  • 2 ripe tomatoes, thinly sliced
  • fresh basil leaves
  • lemon wedges
  • olive oil
  • salt & pepper
  1. Place the tomatoes and mozzarella on the toasted ciabatta, atlernating between the two.
  2. Top with the fresh basil then drizzle over lemon juice and olive oil.
  3. Season to taste then serve.

Previous Post
Next Post
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
Recommended Posts
Showing 2 comments
pingbacks / trackbacks

Leave a Reply

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text.