Even if you’re new to cooking, these Caprese Bread Tartlets are simple to make and deliver fresh, bright flavours that are always a hit.
Perfect for entertaining, these tartlets work well for both large gatherings and intimate get-togethers. The crisp bread cases are baked until golden and filled with a Caprese salad just before serving, so every bite stays crunchy and full of flavour.
Using sandwich bread as a tartlet shell is a clever shortcut for anyone who doesn’t want to make pastry from scratch or is short on time. The method is quick, reliable and produces an impressive canapé with very little fuss.
Ingredients I use for the Caprese Bread Tartlets
Sliced sandwich bread
Use ordinary thinly sliced supermarket sandwich bread. White works well for the best texture, but wholemeal or gluten-free bread can be substituted if preferred.
Olive oil
Extra virgin olive oil is ideal for brushing the bread and dressing the salad. It adds flavour and a touch of richness.
Cherry tomatoes
Cherry tomatoes tend to be sweeter and less acidic than large tomatoes. Choose ripe fruits with bright red colour for the best taste.
Bocconcini
Bocconcini are small balls of fresh mozzarella made from cow’s milk. You can buy them loose or packaged in whey. If loose, use soon after purchase; if packaged, consume within a couple of days of opening.
Fresh basil
Basil adds an unmistakable aroma and flavour to this classic Italian combination. Handle leaves gently — they bruise easily and will darken if cut too far in advance.
Sea salt and black pepper
Use sea salt and freshly ground black pepper to finish the dish. Add seasoning just before assembling to avoid drawing moisture from the tomatoes.
How to make the Caprese Bread Tartlets
Start by trimming the crusts from the bread and saving them for another use or for turning into breadcrumbs. Flatten each slice thinly with a rolling pin and cut rounds using a 6cm (2½”) cookie cutter; you should get about two rounds per slice depending on loaf size.
What to do with leftover bread
Process any leftover bread into breadcrumbs and freeze in airtight containers. The tartlet cases themselves can be made a day ahead and kept in an airtight box.
To make the Caprese filling
Preparing the filling is easy and quick:
- Slice each cherry tomato into quarters;
- Thinly slice the basil leaves;
- Cut each bocconcini into quarters;
- Just before serving drizzle with a little extra virgin olive oil and season with salt and freshly ground black pepper.
For convenience, you can assemble the tomato, basil and bocconcini up to an hour before serving, but follow these precautions if preparing earlier:
- Do not add salt until just before assembling the tartlets — salt draws out moisture and will make the cases soggy.
- Do not slice basil far in advance, as it will turn dark; add it at the last moment.
- If refrigerated, bring the filling to room temperature before serving, as cold tomatoes lose flavour.
About the Caprese salad
The Caprese salad, or Insalata Caprese, is a simple Italian classic that originated on the Isle of Capri in the 1950s. The traditional combination is fresh tomato, fresh mozzarella, basil, olive oil, salt and pepper — a balance of textures and colours that echo the Italian flag.
While vinegar isn’t part of the traditional recipe, some modern versions include a drizzle of balsamic or balsamic glaze for extra sweetness and depth.
Tips for success
Day-old bread works well, but avoid bread that’s become dry and stiff, as it will be hard to roll thinly. Prepare the salad ingredients separately if you need to get ahead: slice the mozzarella and keep it chilled, wash the tomatoes and basil and leave them whole until you assemble.
Make the bread cases a day ahead and store them in an airtight container to keep them crisp. When assembling, season the filling last to protect the texture of the tartlets.
For the best results, use high-quality, ripe tomatoes, fresh basil and fresh mozzarella. Extra virgin olive oil enhances the flavours without overpowering them. If you need a gluten-free version, substitute an alternative bread of your choice.
More ingredient ideas
Tomato
- Roasted or marinated cherry tomatoes make a great alternative filling.
- Crispy baked or blistered tomatoes pair well with bocconcini and basil.
Bocconcini
- Use larger bocconcini if you prefer — one large ball, sliced, can be enough for multiple tartlets.
- Marinated mozzarella or flavored bites add variety and extra flavour.
Basil
- Fresh basil oil, chopped basil or whole leaves all bring different textures and aromas to the filling.
Other easy appetiser ideas
These tartlets were inspired by simple, stress-free entertaining. A few other easy favourites to serve alongside or instead of Caprese tartlets include smoked salmon tartlets, bacon and onion tarts, soy-roasted almonds, Thai-style chicken meatballs, spinach and feta galettes, or roasted Mediterranean olives.
These Caprese Bread Tartlets are straightforward to assemble and easy to adapt. Swap fillings to suit your taste or dietary needs, and you’ll have a fresh, crowd-pleasing appetiser every time.
Enjoy — and if you try them, please leave feedback! Alex xx
Caprese Bread Tartlets
Please note:
For best results, weigh ingredients when weights are provided. Oven temperatures are for fan-forced ovens unless stated otherwise.
Ingredients
- 6 slices white sandwich bread (use gluten-free if required)
- 9 cherry tomatoes
- 6 basil leaves
- 10 cherry bocconcini
- 1/8 cup olive oil for brushing the bread
- 1 teaspoon extra virgin olive oil for the dressing
- Sea salt and black pepper to taste
Instructions
- Preheat oven to 180°C (350°F). Use a sharp knife to remove crusts from 6 slices of bread. Roll each slice thin with a rolling pin and cut two 6cm (2½”) rounds from each slice.
- Brush both sides of each round with olive oil or use an oil spray. Press the rounds firmly into a 12-hole patty tin.
- Bake 12–15 minutes, turning the pan halfway through, until the cases are lightly browned. Transfer to a wire rack to cool completely.
- Prepare the filling: quarter the cherry tomatoes and bocconcini, and thinly slice the basil.
- Combine tomato, basil and bocconcini in a bowl with the extra virgin olive oil. Season with salt and freshly ground black pepper just before assembly.
- Fill the cooled bread cases with the Caprese mixture and serve immediately.
Notes
- Depending on the loaf size you may get two rounds per slice.
- Slice the cherry tomatoes into quarters for ease of eating.
- Thinly slice the basil leaves and add at the last moment to preserve colour.
- Cherry bocconcini work well; a larger bocconcini can be sliced to fill multiple tartlets.
Nutrition Estimate:
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Carbohydrates: 7 g
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Protein: 1 g
Nutritional disclaimer:
Nutrition information is an estimate and may vary depending on brands and exact ingredients used. For accurate results, calculate values using your specific ingredients.