Homemade Caprese Bruschetta
A simple caprese salad on top of homemade bread, toasted to melt the cheese. Quick and easy to make!
Equipment
- Pan
- Cookie Sheet
- Pastry Brush
- Bread Knife
- Rubber Spatula
Ingredients
For the Balsamic Reduction
- 1 Cup Balsamic Vinegar
- ¼ Cup Brown Sugar
For the Caprese
- Tomatoes Quantities vary depending on size of tomatoes
- Mozzarella Thick fresh slices work best
- 4 Slices Bread Check out my bread recipes for options
- Basil Fresh, chopped or sliced
- 1 Tbsp Olive Oil
Instructions
Make the Balsamic Reduction
- Stir together the balsamic vinegar and brown sugar until the sugar dissolves.
- In a large flat-bottomed pan, cook the balsamic mixture over medium-high heat until it starts to bubble. Stir often to avoid burning. You're looking to reduce the volume by about half, which will take 15 minutes or so.
- Once the mixture starts to bubble, reduce heat to medium and stir until slightly thickened. It will thicken more as it cools. This recipe makes a large amount of reduction, so cut the amounts in half or in quarter if you don't need much.
Assemble the Caprese
- Preheat oven to 400°F
- Slice your bread. I like slices about half an inch thick.
- Brush the bread with olive oil.
- Put the bread in the oven on your baking sheet and toast for five minutes.
- Remove toast from oven and flip it over. Turn the oven to its broiler setting.
- Layer on your tomato and mozzarella. It works fine in either order.
- Sprinkle with bits of basil.
- Bake under your oven's broiler until the cheese melts. This will likely only be a few minutes.
- Drizzle with balsamic reduction, to taste. Enjoy!