Bruschetta with Mozzarella (Caprese Bruschetta) is a fresh, easy, and light Italian appetizer recipe. Made with tomato, fresh mozzarella, and basil on toasted bread crostini. Great for summer entertaining and party finger food.
Slice your baguette into approximately 36 thin slices. Arrange on a baking sheet in a single layer and drizzle with olive oil. Bake until just slightly toasted, approximately 7-10 minutes. (See link in notes for a more detailed crostini recipe).
While the bread is toasting, assemble the tomato mixture.
Cut the tomatoes into halves (or smaller, depending on how large they are). Place them in a small bowl.
Cut the mozzarella into small chunks and finely slice the fresh basil. Add both to the tomato mixture.
Add the garlic, olive oil, balsamic vinegar, and toss to coat.
Refrigerate the tomato mixture until ready to serve. Season to taste with salt. Serve the tomato mixture either on top of or alongside the crostini.
Learn how to make the base crostini here! Crostini bread can be made up to two days in advance and the crostini kept in an airtight bag or container. Make sure the crostini are completely cooled before storing otherwise the trapped heat moisture will re-soften them. Tomato mixture can be stored in a separate container in the refrigerator.The exact amount of crostini you get will vary with multiple factors: how big your bread slices are, how much topping you put on each bread, and how wide the bread is.