Bruschetta Caprese is a simple appetizer with lightly toasted bread, fresh ripe tomatoes, basil, and good quality mozzarella tossed in a balsamic vinaigrette.
Combine the tomatoes, mozzarella balls, olive oil, balsamic vinegar, garlic and basil. Salt and pepper to taste. Refrigerate for 15 minutes.
Preheat oven to 425°F. Line a baking sheet with foil and set aside.
Cut the french baguette into 1/2 inch slices. Lightly brush olive oil on the top. Bake until lightly toasted (about 3-5 minutes).
Top bread with bruschetta right before serving. Serve and enjoy!
Notes
Make ahead: The tomato mixture can be made 24 hours in advance. Wait to add to the bread until serving. Variations: You can use a variety of different tomatoes. You can also add in chopped parsley or oregano. You can also drizzle balsamic glaze on top before serving. Baguette: Make your own mini baguette by using my homemade french bread recipe. Just roll the loaves out longer in size so that the slices are smaller than regular french bread.