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    Home » Appetisers » Caprese Bread Tartlets

    Caprese Bread Tartlets

    Published: Oct 18, 2019 · Modified: Sep 14, 2020 by Alexandra Cook

    For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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    Even if you’re a novice cook you will find that these Caprese Bread Tartlets are very easy to prepare.

    Caprese Bread Tartlets. A recipe by It's Not Complicated Recipes.

    They are great for entertaining and suitable for large or small groups of people. And, best of all, the flavours are fresh, bright and totally delicious.

    Using bread cases as the tartlet base is a brilliant way to make these easily prepared appetisers. The bread cases are first baked to golden, crispy perfection and filled with the Caprese Salad shortly before serving.

    These bread tartlet cases are perfect for those who lack the confidence to make their own pastry or, like many of us, simply do not have the time.

    Caprese Bread Tartlets. A recipe by It's Not Complicated Recipes.

    I use these ingredients for the Caprese Bread Tartlets:

    Sliced sandwich bread:

    I make the bread cases from run-of-the-mill, supermarket, thinly sliced sandwich bread. I generally use white but you could use wholemeal if you prefer.

    Olive oil:

    I have used extra virgin olive oil for both the bread cases and the Caprese salad. It is the finest quality olive oil and I prefer to use it for its flavour and well-known health benefits.

    Cherry tomatoes:

    I have used cherry tomatoes as they generally are less acidic than larger tomatoes and therefore more reliably sweet. For the best flavour check that they are perfectly ripe. They should be a vibrant shade of red.

    Bocconcini:

    Bocconcini are small, round balls of fresh mozzarella that are generally made from cows’ milk. They range in size from the small, cherry-sized bocconcini that I have used here through medium and large sizes.

    You can purchase bocconcini loose from delis or supermarkets or in plastic tubs which contain whey. If sold loose, I use shortly after purchase. If you purchase in a plastic tub, they are best to eat two or three days after opening the container.

    Fresh basil:

    Basil is a highly fragrant, popular herb which is a member of the mint family. It is an essential ingredient in many Italian dishes. It is perhaps most famous for its use in pesto, the delicious combination of fresh basil, garlic, pine nuts, Parmesan cheese and olive oil.

    Basil leaves bruise easily so handle it carefully.

    Sea Salt and Black Pepper:

    I prefer to use sea salt as it is naturally derived by the evaporation of saltwater.

    For the best flavour, I freshly grind the black pepper as required.

    This is how I make the Caprese Bread Tartlets:

    To begin, I remove the crusts from the bread and set them aside for another use.

    Using a rolling pin I flatten the bread slice and roll it as thinly as possible. Then, using a 6cm/2 ½” round cookie cutter, cut rounds from each slice. Depending on the size of the bread I generally get two bread cases per slice.

    Caprese Bread Tartlets. A recipe by It's Not Complicated Recipes.

    And for all the bread that’s leftover:

    I place it in the food processor and whiz it to make breadcrumbs. I store the breadcrumbs in freezer appropriate containers for future use. The tartlet cases can be made a day in advance.

    To make the Caprese mixture:

    It really is so very simple:

    • I slice each cherry tomato in four;
    • Slice the basil leaves thinly;
    • Cut each mini bocconcini in four;
    • Drizzle a little olive oil on top and season with salt and pepper, when you are ready to serve.
    Caprese Bread Tartlets. A recipe by It's Not Complicated Recipes.

    In order to be organised, I prepare the filling for the tartlets an hour in advance. If preparing several hours ahead there are three important things to note.

    • First, do not season the salad until ready to assemble the tarts as the salt will draw moisture from the tomatoes. This will make the tartlets soggy;
    • Second, do not slice the basil in advance as the leaves will go black. It should be added at the last moment;
    • Third, if refrigerating the salad be sure to bring it to room temperature for serving. Cold tomatoes have no flavour.
    Caprese Bread Tartlets. A recipe by It's Not Complicated Recipes.

    About the Caprese Salad:

    Continuing the notion of creating an easy appetiser, I make a Caprese salad filling. There’s minimal effort involved here, there is just a little chopping and no cooking.

    The Caprese salad, known in Italy as Insalata Caprese, originated on the Isle of Capri in the 1950s.

    In its standard form, it is made from fresh tomato, fresh mozzarella, fresh basil, olive oil, salt and pepper. The red, white and green reflect the colours of the Italian flag and the flavours are bright and fresh.

    The ingredients just seem to be made to go together. Traditionally, vinegar is not added to this salad. However, it is not uncommon these days to see it with balsamic vinegar or balsamic glaze.

    Caprese Bread Tartlets. A recipe by It's Not Complicated Recipes.

    Tips for success:

    You can use day-old bread, but this is not the time to use bread which has become dry as it will be difficult to roll thinly.

    The salad should not be made more than an hour or so in advance. However, you can separately prepare the ingredients. The mozzarella balls can be cut and kept cool in the fridge. I suggest that you wash the tomatoes and basil and set them aside. If you cut them early, the flavour of the tomatoes will become dull by refrigeration and the basil will become black and unattractive.

    Do not season it until you are ready to assemble the tarts as the salt will draw moisture from the tomatoes and make the bread cases soggy.

    You can make the bread cases a day ahead and store them in an airtight container.

    Caprese Bread Tartlets. A recipe by It's Not Complicated Recipes.

    To make a good Caprese Salad you must begin with good quality ingredients. Perhaps the most important here is the quality of the tomatoes. They must be at peak perfection ripeness and full of flavour.

    Fresh basil adds vibrant flavour which can not be replicated by using dried basil.

    It is essential to use fresh mozzarella; please do not use the hard, yellow variety which you may use for pizza.

    Although I use very little olive oil, my preference is for extra virgin olive oil which will add a further depth of flavour.

    Easily adapt this recipe to be gluten-free by using an alternative bread of choice.

    Tartlets on a white platter.

    More suggestions for these ingredients:

    Tomato:

    • Roasted Cherry Tomatoes
    • Marinated Tomato Salad
    • Roasted Cherry Tomato Caprese Salad
    • Crispy Baked Parmesan Tomatoes
    • Semi-Dried Tomato Savoury Madeleines by A Baking Journey

    Bocconcini:

    • Piedmontese Roasted Peppers
    • Caprese Christmas Wreath
    • Rosemary Pineapple Mozzarella Bites by Sprinkles and Sprouts
    • Marinated Mozzarella Balls by Chef Not Required

    Basil:

    • Roasted Capsicum Soup with Basil Oil
    • Eggplant Involtini
    • Green Goddess Dip
    Caprese Bread Tartlets. A recipe by It's Not Complicated Recipes.

    Other easy appetiser ideas:

    I absolutely love to entertain. The idea for the name of the blog actually came about one night when I had some of my dear friends over. I kept repeating, with respect to the food, that “it’s not complicated to make, honest”! And here we are today!

    Here are some of the easy appetisers that I like to serve regularly (that evening included):

    • Smoked Salmon Bread Tartlets
    • Bacon and Onion Tarts
    • Soy Roasted Almonds
    • Thai Style Chicken and Noodle Meatballs
    • Spinach and Feta Galettes
    • Roasted Mediterranean Olives
    Caprese Bread Tartlets. A recipe by It's Not Complicated Recipes.

    These Caprese Bread Tartlets are very simple to put together.

    Don’t be afraid to vary the recipe. You can customise the fillings to suit your taste.

    Enjoy, and let me know in the comments below when you try this!
    Alex xx

    Caprese Bread Tartlets. A recipe by It's Not Complicated Recipes.
    Caprese Bread Tartlets. A recipe by It's Not Complicated Recipes.

    Caprese Bread Tartlets

    These crisp and crunchy bread cases are the perfect base for an easily prepared, full of flavour appetiser. These are perfect for entertaining yet simple enough for your pre-dinner drinks.
    5 from 42 votes
    Print Pin Review
    Course: Appetiser, Canape
    Cuisine: International, Italian
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12 tartlets
    Calories: 58kcal
    Author: Alexandra Cook – It’s Not Complicated Recipes

    Ingredients

    • 6 slices white sandwich bread See Note 1 – use gluten-free bread if required
    • 9 cherry tomatoes See Note 2
    • 6 leaves basil See Note 3
    • 10 cherry bocconcini See Note 4
    • ⅛ cup olive oil for brushing the bread
    • 1 teaspoon olive oil extra virgin, for the dressing
    • sea salt and black pepper to taste

    Recipe Measurements:

    For accuracy, we recommend weighing your ingredients. This will produce the best results.

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    Instructions

    • Preheat oven to 180 Degrees C (350 F)

      Use a sharp knife to remove the crusts from 6 slices of bread. (See Note 1).
      Using a rolling pin, roll each bread slice to flatten as thinly as possible.
      Once flattened, use a 6cm/2 ½” round cookie cutter, cut 2 rounds from each slice.
    • Brush the rounds of bread on both sides with olive oil or spray each side with olive oil.
      Firmly press the bread rounds into a 12-hole patty tin.
    • Bake for 12-15 minutes, turning around the pan halfway through cooking, until the cases are lightly browned.

      Remove from oven and transfer to wire racks to cool completely.
    • Prepare your filling. Slice each cherry tomato and mini bocconcini into four pieces. Thinly slice the basil.
    • Combine the tomato, basil and bocconcini in a bowl, along with the olive oil. Season with salt and pepper.
    • Fill your bread cases and serve immediately.

    Notes

    1. Depending on the size of the loaf of bread, I usually get two rounds cut out per slice. 
    2. I slice the cherry tomatoes into four.
    3. Thinly slice the basil leaves.
    4. I have used cherry bocconcini – sliced into 4. You can certainly use a larger bocconcini – you may find one would be suitable for the 12 tartlets.

    Nutrition Estimate:

    Calories: 58kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 63mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Calcium: 34mg | Iron: 1mg
    Tried this Recipe? Please rate and leave a comment!
    Nutritional Disclaimer:

    The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

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    Reader Interactions

    Comments

    1. Tom

      November 05, 2020 at 8:37 am

      5 stars
      These are really good. The bread tartlets are easy to make, and the Caprese topping is delicious. They were a hit with my family, and I will certainly be making them again.

      Reply
      • Alexandra

        November 08, 2020 at 1:30 pm

        Thank you so much, Tom!

        Reply
    2. Emily Flint

      October 28, 2020 at 8:58 am

      5 stars
      These are so cute and I love how innovative the bread cups are! I’m going to make these again and again!

      Reply
      • Alexandra

        November 08, 2020 at 1:37 pm

        Hi Emily! Thanks for that! I am pleased you enjoyed them and will make them again.

        Reply
    3. Sherry Ronning

      October 15, 2020 at 10:39 am

      5 stars
      Your Caprese Bread Tartlets are so easy and delicious! I made a batch for a get together and they were a huge hit!

      Reply
      • Alexandra

        November 06, 2020 at 11:45 am

        Thanks, Sherry! I appreciate you letting me know!

        Reply
    4. Lathiya

      October 14, 2020 at 9:09 am

      5 stars
      These caprese bread tarlets are so cute, and taste amazing. This is such an interesting idea.

      Reply
      • Alexandra

        November 06, 2020 at 11:45 am

        Thank you so much!

        Reply
    5. Fi

      October 13, 2020 at 1:07 pm

      5 stars
      These are awesome for parties… thank you

      Reply
      • Alexandra

        November 06, 2020 at 11:42 am

        So happy you like them!

        Reply
    6. Sunrita

      October 13, 2020 at 3:53 am

      5 stars
      Just in time while I was looking for an appetizer to feed a crowd! Love it

      Reply
      • Alexandra

        November 08, 2020 at 1:18 pm

        So glad you enjoyed it!

        Reply
    7. Sue

      October 13, 2020 at 2:01 am

      5 stars
      Delicious and so easy!

      Reply
      • Alexandra

        October 19, 2020 at 12:23 pm

        Thank you, Sue!

        Reply
    8. Martha

      September 18, 2020 at 4:04 pm

      5 stars
      It’s peak tomato season where we are and we’ve been trying all your tomato recipes! This one is one of our favorites along with your roasted tomatoes! We made a big platter of these and they were gone in no time! Another great recipe Alex! Thanks so much.

      Reply
      • Alexandra

        October 03, 2020 at 3:29 pm

        Hi Martha, thank you for letting me know that our recipe for Caprese Bread Tartlets has been popular. I really appreciate the terrific feedback. 🙂

        Reply
    9. Christie

      July 31, 2020 at 6:24 am

      5 stars
      I love that these are such an easy simple idea for gatherings! They are so delicious and have great presentation

      Reply
      • Alexandra

        August 08, 2020 at 3:25 pm

        Thank you Christie, I love that the separate components can be prepared ahead of time. Reduces stress when entertaining. 🙂

        Reply
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    Hello!

    I’m Alex.

    I am a full-time blogger, passionate foodie and writer who loves to travel.

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