Caprese Bruschetta

In 2011 I went to Italy for the first time. One night, I ordered a Caprese Salad, and I couldn’t believe it when a plate of just mozzarella and tomatoes arrived on the table – That’s not a salad! Where’s the lettuce?! I gave it a go anyway, not wanting to show my ignorance and admit I hadn’t known what I was ordering, and it was amazing. Fresh, creamy mozzarella, crisp, juicy tomatoes, fragrant basil, sharp garlic, it was heavenly.

I was introduced to bruschetta on that holiday too, and have served it many times since as a starter or as a canape at parties. This time however, I decided to combine the two much-loved dishes, and created my Caprese Bruschetta. It makes a perfect lunch served simply with a handful of spinach and only takes a few minuets to make. It tastes fantastic and is ‘easy-caprese’ to make. . . Sorry.


  • 1 large vine-ripened tomato, finely diced
  • 1 large garlic clove, crushed and finely chopped
  • 1 teaspoon of lemon juice
  • 1 teaspoon of fresh basil
  • Extra virgin olive oil
  • A good pinch of black pepper
  • A small pinch of salt
  • Half a ciabatta
  • About 100g of mozzarella, cut into slices


  • In a small bowl, put the tomato, garlic, lemon juice, basil, a teaspoon of extra virgin olive oil, the black pepper and salt, and mix well.
  • Drizzle olive oil over the ciabatta and lightly toast in a griddle pan, toaster or a good old George Foreman like me.
  • Layer the mozzarella and tomato mixture on top of the ciabatta alternately and drizzle a little more olive oil over the top.
  • Serve with a simple mixed leaf salad and a cold glass of Italian wine.

If you liked this recipe, you may also like:

Lemon Kisses

Veggie Lasagne

Homemade Fully Loaded Veggie Pizza

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