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This bruschetta caprese has tons of fresh flavor from tomatoes, basil and mozzarella, with a splash of balsamic vinegar pulling everything together. Don't skip the step of letting the tomatoes drain before mixing! The salt infuses flavor while drawing out moisture so the toasts won't get soggy before serving.

EatingWell.com, February 2022


Credit: Photographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine Keely

Recipe Summary

20 mins
1 hr 20 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Core tomatoes; chop tomatoes into small pieces (about 2 cups). Transfer to a colander or strainer placed over a bowl. Sprinkle with salt; gently toss to combine and let stand for 1 hour.

  • Meanwhile, cook oil and garlic in a small skillet over medium-low heat until the garlic is fragrant and softened, about 2 minutes. Remove from heat and let cool for about 20 minutes.

  • Preheat oven to 350°F. Brush both sides of baguette slices lightly with 1 tablespoon of the garlic oil. Arrange in an even layer on a baking sheet and bake until toasted, 3 to 4 minutes per side.

  • Transfer the drained tomato to a bowl and toss with mozzarella, basil, vinegar, pepper and the remaining 3 tablespoons garlic oil. Spoon the mixture onto the baguette slices. Serve immediately.

Nutrition Facts

2 bruschetta
189 calories; protein 5g; carbohydrates 16g; dietary fiber 2g; sugars 2g; fat 12g; saturated fat 3g; mono fat 7g; poly fat 1g; cholesterol 7mg; vitamin a iu 744IU; vitamin c 11mg; vitamin e iu 2IU; folate 12mg; vitamin k 10mg; sodium 345mg; calcium 63mg; chromium 1mcg; magnesium 10mg; phosphorus 21mg; potassium 190mg; omega 6 fatty acid 1g; niacin equivalents 1mg.