Transform a few high-quality ingredients into an impressive appetizer with this copycat Spaghetti Warehouse Caprese Bruschetta. While visiting the Spaghetti Warehouse last summer, I fell in love with their fresh take on this classic Italian starter.
The combination of crusty bread, creamy mozzarella, juicy tomatoes, and aromatic basil creates a perfect harmony of flavors and textures. The secret finishing touch? A drizzle of sweet, tangy balsamic glaze that elevates this simple dish to restaurant quality. Perfect for entertaining or as a light meal paired with a salad.
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Table of Contents
Why This Recipe Works
This bruschetta achieves the perfect balance of textures and flavors because each component plays an essential role. The bread provides a crispy yet tender foundation that holds up to the toppings without becoming soggy.
Fresh mozzarella contributes creamy richness without overwhelming the other ingredients. Roma tomatoes offer the ideal balance of juiciness and firmness, while fresh basil adds aromatic brightness. The balsamic glaze ties everything together with concentrated sweet-tart notes that enhance both the tomatoes and cheese.
Ingredients
- Balsamic glaze – Adds sweet-tangy complexity and visual appeal as a finishing touch
- Baguette – Creates the perfect crispy-tender base for toppings
- Fresh basil – Provides essential aromatic herbal notes and vibrant color
- Fresh mozzarella cheese – Delivers creamy texture and mild dairy flavor
- Roma tomatoes – Offers firm texture and concentrated flavor with less moisture than other varieties
Step-by-Step Instructions
- Position oven rack 6 inches from broiler and preheat broiler to high.
- Slice baguette diagonally into 3/8-inch thick slices.
- Arrange baguette slices in a single layer on an ungreased cookie sheet.
- Place cookie sheet under broiler until bread begins to turn golden brown (about 2-3 minutes).
- Remove cookie sheet from oven and flip each bread slice over.
- Return to broiler and toast the second side until golden (about 1-2 minutes).
- Remove toasted bread and allow to cool slightly.
- Stack several basil leaves together, roll them tightly into a cylinder.
- Slice the rolled basil crosswise into thin strips (chiffonade technique).
- Slice mozzarella cheese into thin rounds or pieces that will fit on the bread.
- Slice Roma tomatoes into thin rounds.
- Assemble bruschetta by placing a slice of mozzarella on each piece of toasted bread.
- Top each with a slice of tomato.
- Sprinkle freshly cut basil strips over the tomatoes.
- Drizzle approximately 1/4 teaspoon of balsamic glaze over each assembled bruschetta.
- Serve immediately while bread is still crisp and cheese is at room temperature.
Ingredient Substitutions and Dietary Modifications
- Bread Options: Substitute ciabatta or sourdough for different texture and flavor
- Cheese Alternatives: Use burrata for extra creaminess or dairy-free mozzarella for vegan version
- Tomato Variations: Cherry tomatoes (halved) work well in summer when especially sweet and flavorful
- Herb Substitutions: Add a small amount of oregano or thyme along with basil for complexity
- Gluten-Free Version: Use gluten-free baguette or polenta rounds instead of traditional bread
Spaghetti Warehouse Caprese Bruschetta
Ingredients
- 1 baguette cut into 3/8-inch slices
- 2 ounces fresh basil julienned
- 1 pound fresh mozzarella cheese thinly sliced
- 3 Roma tomatoes thinly sliced
- 2 tablespoons balsamic glaze
Instructions
- Place the baguette slices on a cookie sheet and broil on high until the bread is lightly toasted, watching closely to avoid overcooking.
- Remove from the oven, flip the baguette slices, and place them back under the broiler to toast the other side.
- To assemble the bruschetta, top the toasted baguette slices with a thin slice of mozzarella, a thin slice of tomato, and some julienned basil. Drizzle the balsamic glaze on top.
Video
Nutrition
Quick Balsamic Glaze Recipe
If you can’t find premade balsamic glaze, make your own with this simple recipe:
- Pour 1 cup balsamic vinegar into a small saucepan.
- Bring to a gentle boil over medium heat.
- Reduce the heat to low and simmer until the mixture has reduced by half (about 15-20 minutes).
- The glaze should coat the back of a spoon when ready.
- Cool completely before using (will thicken further upon cooling).
- Store leftover glaze in a sealed container in the refrigerator for up to 2 weeks.
Make-Ahead and Assembly Tips
- Toast Bread: Can be done up to 2 hours ahead and stored at room temperature
- Slice Ingredients: Prepare cheese and tomatoes up to 2 hours ahead, refrigerate separately
- Basil Preparation: Chiffonade basil no more than 30 minutes before serving to prevent browning
- Final Assembly: For best texture, assemble just before serving
- Buffet Serving: Consider serving components separately for guests to assemble their own
Favorite Italian appetizer recipes
- How to Make Crostini
- Arancini (Italian Rice Balls)
- Goat Cheese Crostini
- Olive Garden Fried Mozzarella Sticks
- Olive Garden Tortellini al Forno
- Rosati’s Dough Nuggets
Check out more of my easy appetizer recipes and the best recipes for Italian food here on CopyKat!
I drizzle mine with Italian dressing, put the Roma slice on top, add some cheese and a little more dressing. Put under the broiler for a few seconds…these are delicious!
Need just a tad pure virgin olive oil drizzled on the bread and it would be perfect.
Well done!!!!