Caprese Bruschetta

It is a pleasant day today and wanted something light and refreshing to eat. I was not up to some major cooking or even chopping for that matter. All I wanted to have was something quick and light.

After raiding the fridge and pantry, I saw some ingredients sitting pretty. There were all that I needed for this no-cook, no-bake bruschetta.

This idea is adapted from the classic Italian caprese salad. The main ingredients of the salad are tomatoes, basil, and fresh mozzarella. The salad is as fresh as it comes, and gets done in no time.

I had all the ingredients for the salad and a beautiful loaf of pane di casa to make this bruschetta. The sweet basil, tangy tomatoes, cheesy bocconcini come together atop bread slices for a delish snack.

With minimal chopping, and prep, this was all that I needed. I am happy so is my tummy. πŸ™‚

If you are planning to feed a crowd, this makes for a great appetiser.

Serves: 2


  • Tomato – 1, sliced thinly
  • Bocconcini/ fresh mozzarella – 4 to 6 pieces (or more depending on your preference)
  • Fresh basil – 6 leaves, washed and dried
  • Balsamic vinegar / balsamic glaze – 1 tblspn
  • Baguette/ pane di casa/ sourdough/ regular bread slices – 2
  • Olive oil – Β½ tblspn
  • Salt and pepper – To taste


  1. Take the bead slice. I used pane di casa.
  2. Brush the olive oil on the bread slices.
  3. Alternating among the three, arrange the tomatoes followed by basil leaves and bocconcini pieces.
  4. Drizzle some of the balsamic vinegar or glaze.
  5. Season with salt and pepper.
  6. Serve fresh.


  1. As mentioned in the ingredients, use any type of bread you like.
  2. If you can’t find fresh mozzarella or bocconcini, use grated or shredded mozzarella commercially available.
  3. You could toast the bread if you like.
  4. Before serving, you could also pop the bruschetta in the oven at 180ΒΊc for 10 minutes for an almost-pizza feel. πŸ™‚

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