Caprese Salsa Fresca Bruschetta

Use white balsamic vinegar, if you can, rather than regular balsamic to avoid discoloring the salsa.
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 as appetizers
Author Karen Gibson


for the marinade

  • 1 tablespoon white wine vinegar
  • splash of white balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon honey or agave
  • 2 teaspoons chopped basil
  • 1/2 teaspoon lemon zest

for the caprese salsa

  • 1 cup chopped tomatoes I used 16 cherry tomatoes, cut into eighths
  • 1 cup mozzarella ciliegine cheese chopped
  • 1 tablespoon chopped red onion
  • 1 tablespoon basil sliced chiffonade
  • 1 small jalapeƱo chili pepper minced
  • salt and freshly ground black pepper

for the bruschetta

  • 1 baguette sliced 1/2" thick on the diagonal
  • 2 cloves garlic sliced in half lengthwise


for the marinade

  • Add all ingredients to a small bowl and whisk until combined (it doesn't have to be completely emulsified, just well-mixed).

for the caprese salsa

  • Add all ingredients to a medium mixing bowl and season lightly with salt and pepper (a big pinch of each). Add 1 tablespoon of the marinade and toss gently.


  • Lightly toast the baguette slices. (I do this under the broiler, with the slices on a large baking sheet. Keep a constant watch so they don't burn!). Rub each slice on one side with a piece of the garlic (this gives a hint of garlic to the bread without overwhelming the flavors). Brush the marinade over the garlic rub. Spoon the caprese salsa on top, and serve.