Layered with juicy tomatoes, fresh mozzarella, and a flavorful homemade basil pesto, this caprese bruschetta is the easiest appetizer to whip up and always a hit!
Another one to add to your summer app lineup! Featuring all the things you love about a good caprese salad piled into snackable bruschetta form.
And yes, we came to play today and homemade basil pesto for all your drizzling needs is on the agenda.
Really, I don’t think there’s anyone in the world who could resist making an entire meal out of these lil summer gems.
Not only are these bruschetta absolutely stunning on an app table, but they’re seriously the most low-maintenance item to make and you can prep most of the components way ahead of time for easy assembly.
Honestly anything that gets this goodness to your face quicker is a win.
This Bruschetta features…
- Toasted French bread slices
- Layers of fresh tomatoes, mozzarella cheese, and basil
- Herby homemade basil pesto
- Ready in under 30 minutes and an easy appetizer for entertaining
Making the Bruschetta
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Pine nuts
- Parmesan cheese
- Olive oil
- French bread
- Fresh mozzarella cheese
- Balsamic glaze
This bruschetta is great for entertaining and looks stunning on any appetizer table! We especially love serving it as a teaser to an Italian dinner with a good crisp white wine.
Believe it or not, you can make a lunch out of this bruschetta as well! A plate of bruschetta alongside a light green salad makes for an excellent lunch.
Tips for Perfect Bruschetta
- Toast bread – a quick broil adds a fantastic texture to the French bread.
- Cut tomatoes and mozzarella into half-circles – we found that half-circles fit nicely on the bread slices.
- Make homemade pesto – a little extra effort but SO worth it for this particular recipe! The fresh basil really adds a fantastic pop of flavor.
- Assemble bruschetta just before serving – bruschetta is one of those things that is best if enjoyed immediately after assembly as the bread tends to get soggy the longer it sits.
Try these ideas for a different twist on this bruschetta.
- Add fruit – try slices of fresh peaches, nectarines, plums, or mango layered on the bruschetta for a fruity kick.
- Use jarred pesto – premade pesto speeds along this bruschetta if you’re running short on time. You will need about 1/2 cup for this recipe.
- Try a different cheese – fresh goat cheese, burrata, ricotta, or feta would be delicious in place of the mozzarella.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Make pesto – store the pesto in refrigerator up to 4 days.
- Prep bread – cut the French bread into slices and store slices in an airtight container up to 2 days.
- Slice bruschetta components – the tomatoes and mozzarella may be stored in refrigerator up to 4 days.
This bruschetta is seriously so simple, but the flavors absolutely shine! The fresh herby pesto pairs incredibly well with the juicy summer tomato slices, rich mozzarella, and a good drizzle of balsamic glaze.
If you can get away without eating an entire plate of this bruschetta, please share your secrets with the class.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
We love caprese around here! Try these other recipes next.
Caprese Bruschetta with Basil Pesto
- 1 cup firmly-packed basil leaves
- 1/4 cup pine nuts (or walnuts)
- 2 medium cloves garlic
- 2 tablespoons grated Parmesan cheese
- 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
- 1 loaf baguette French bread, sliced into 1/4-in slices
- 1 tablespoon extra-virgin olive oil
- 8 oz fresh mozzarella cheese, thinly sliced into half-circles
- 2 small heirloom or regular tomatoes, thinly sliced into half-circles
- Additional basil and balsamic glaze for topping
- In a blender or food processor, combine basil, pine nuts, garlic, and Parmesan. With machine running, drizzle olive oil through top, pulsing several times until pesto is smooth, scraping down sides as necessary. Season pesto with salt and pepper to taste and store in fridge until ready to use.
- Lay French bread slices in a single layer on a large baking sheet. Lightly brush each slice with olive oil. Broil bread under high 1-2 minutes until bread is lightly toasted.
- Spread pesto in an even layer over each slice of bread. Layer mozzarella and tomato slices on top of bread. Top bruschetta with basil leaves and drizzle each slice with balsamic glaze and additional pesto if desired. Serve immediately and enjoy!