Caprese Salad Bruschetta is a quick appetizer or light dinner for summer. Lemon basil is combined with tomatoes and mozzarella and topped with balsamic glaze.

A few weeks ago, K and I visited a new farmer’s market in our neighborhood {new to us that is}. At the top of my list to buy was a carton of tomatoes – I can’t stop eating them right now, and I was dreaming of a caprese salad. The market vendor convinced me to buy a package of lemon basil as well, an herb I hadn’t tried before. We stopped for a baguette loaf on our walk home to eat the salad as bruschetta. This is an easy summer lunch that came together in under 10 minutes. Promise.

I also used an extra special ingredient to top the bruschetta – balsamic glaze. You can make your own, but I have no judgment for using the bottled version. It only takes a small amount to bring this bruschetta a lot of extra flavor.

Caprese Salad Bruschetta
Serves two.

Ingredients~
Baguette slices
4 ounces mozzarella {from a mozzarella ball}
3 teaspoons extra virgin olive oil
2 teaspoons balsamic vinegar
5 small-medium sized tomatoes {chopped}
10 lemon basil leaves, chiffoned
1/4 teaspoon salt
1/4 teaspoon black pepper 

How to~
*Chop the tomatoes and mozzarella into similar-sized pieces. Add olive oil, balsamic vinegar, salt and pepper.
*Chiffon the basil leaves {this creates small strips – my favorite how-to is available on the Kitchn}. *Stir it up and serve on slices of bread – I used a rosemary baguette loaf.
*Top each bruschetta slice with a small swirl of balsamic glaze.

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