Caprese Bruschetta

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

Caprese Bruschetta

Crisp bruschetta topped with fresh mozzarella, ripe tomatoes and fresh basil.
5 from 1 vote
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Course: Bruschetta, Sandwich
Prep Time: 5 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 5 minutes
Calories: 287kcal
Author: Alida Ryder
Servings: 2


  • 4 slices ciabatta drizzled with olive oil and toasted
  • 100 g buffalo mozzarella/fior di latte
  • 2 ripe tomatoes thinly sliced
  • fresh basil leaves
  • lemon wedges
  • olive oil
  • salt & pepper


  • Place the tomatoes and mozzarella on the toasted ciabatta, atlernating between the two.
  • Top with the fresh basil then drizzle over lemon juice and olive oil.
  • Season to taste then serve.


Calories: 287kcal | Carbohydrates: 32g | Protein: 15g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 485mg | Potassium: 325mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2500IU | Vitamin C: 17mg | Calcium: 1127mg | Iron: 1mg

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