Celebrate the red, white and blueberry with this easy and healthy appetizer for your Fourth of July snacking.
Berry Caprese Bruschetta is a perfect
summer appetizer with berries in season. . .
Perfectly Patriotic too with the red, white & blue
from the strawberries, mozzarella and blueberries!
The recipe is adapted from Southern Living’s Strawberry Caprese Salad to celebrate the Red, White and Blueberry! The addition of the blueberries adds a little sweetness and color just in time for your July 4th celebration.
Quick and easy to throw together with an hour or two of chilling time to allow the flavors to meld.
Slice and grill or toast a baguette and serve with a bowl of your
berry-mozzarella medley and let your guests help themselves for easy entertaining!
3 tablespoons white balsamic vinegar
1 small garlic clove, minced (I omitted and used a garlic pepper seasoning blend instead)
1 tablespoon light brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons olive oil
1/3 cup chopped fresh basil
1 (8-oz.) tub fresh perline “pearl-size” mozzarella cheese balls
2 cups sliced fresh strawberries
2 cups fresh blueberries
Whisk together white balsamic vinegar, minced garlic, brown sugar, salt, and freshly ground pepper in a large bowl until sugar is dissolved. Add olive oil in a slow, steady stream, whisking constantly until smooth.
Add 1/3 cup chopped fresh basil and mozzarella cheese balls; toss to coat. Cover and chill 2 hours.
(I was impatient and hungry and only chilled mine an hour :)
Stir in strawberries; let stand at room temperature 30 minutes, stirring occasionally.
Serve with toasted French bread baguette slices.
Garnish with additional thinly sliced fresh basil.
Berry Caprese Bruschetta
- 3 tablespoons white balsamic vinegar
- 1 small garlic clove minced
- 1 tablespoon light brown sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons olive oil
- 1/3 cup chopped fresh basil
- 1 8 oz. tub fresh perline “pearl-size” mozzarella cheese balls
- 2 cups sliced fresh strawberries
- 2 cups fresh blueberries
- toasted baguette slices to serve
- Whisk together white balsamic vinegar, minced garlic, brown sugar, salt, and freshly ground pepper in a large bowl until sugar is dissolved.
- Add olive oil in a slow, steady stream, whisking constantly until smooth.
- Add 1/3 cup chopped fresh basil and mozzarella cheese balls; toss to coat.
- Cover and chill 2 hours.
- Stir in strawberries; let stand at room temperature 30 minutes, stirring occasionally.
- Serve with toasted French bread baguette slices.
- Garnish with additional thinly sliced fresh basil.
If you’re craving more red, white, and blue food fun
for your Independence Day celebration,
you can find a round-up of patriotic and party treats
for your Star-Spangled Celebration, HERE.
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Oh, this looks wonderful and the only thing that would make this better is a good cuppa coffee!!! Take Care and God Bless :-) Kenny T
This looks like a great lakeside treat, Mary. And the presentation is lovely, too! Thanks for sharing. I need to get caught-up on my Southern Living reading! I haven’t read a magazine in a month.
I will do this for our family beach trip. Thank you for ideas. I like your cute towel and napkins. Also cute mini flags.
i have never seen those pearls, they certainly are perfect for this berry trio! i love all those flavors melded together, another stellar day at home is where the boat is :-)
Oh, that looks really good. Never heard of this combination.
Beautiful! A combination I have not thought of but being I am a crostini fanatic, this I must try. Thanks!
Looks fresh, colorful and delicious ! Perfect for 4th of July. I will have to try it for my guests. Thank you.
I think I could just eat a bowl of that, Mary, and be happy! I’ve never bought the little mozzarella balls, but they’re the perfect touch.
This is so refreshing and colorful…Perfect for the upcoming picnic season! Our local KTA supermarket carries the little mozzarella balls (both plain or marinated in pesto!) – I have used the pesto ones in the past served on bamboo skewers with ripe grape tomatoes and basil leaves in between.
Oh Mary, You have such a creative hand in your food presentation. Everything looks so delicious and patriotic. We’ve been eating a lot of fresh fruit this spring and I am going to try your recipes. Great post.
I love your pretty post today. :) I especially like your table runner (or maybe placemat?) and napkins; they’re so patriotic! This recipe looks gorgeous and sounds delicious. I love caprese salad, berries, and bruschetta, so what’s not to love here? :-D
Thanks for sharing Mary, and I hope you have a wonderful weekend by the lake. Happy Summer to you!
The baby mozzarella is adorable Mary! I’d love one (or two…) of these with a nice cool drink over-looking the water! Have one for me-okay??? Happy Weekend:@)
I absolutely love the cheesey caprese part. As is becoming entirely too usual, I’m pinning this. I think I need to start a board called ” The Boat is Where the Food Is.”.
Mary, what a beautiful bruschetta. I’m so used to the original and I’m ready for something a little different. I bet the fresh mozzarella tastes delicious with the berries. LOVE IT!
It looks so pretty, the way you presented it, Mary!
Our blueberries aren’t that sweet…I always have to add something to them or they make ya’ pucker!
Thanks for sharing a very different take on an old standby.
Your bruschetta deserves a five-star salute! Beautiful, fresh, and peppy, the perfect touch for July 4th weekend. Looking forward to Pistoulet!
What a fabulous take on another type of Caprese salad…Looks so wonderfully refreshing and a great dish for the 4th!…Your presentation is always spectacular!!
I love this…pretty and yummy! Thanks so much for sharing at The Scoop!…hugs…Debbie
Congrats, your recipe is being featured in a Blueberry Round up. I will also be pinning and tweeting it this week too.
Looks delicious. I hope to see you at My Dream Canvas :)
Mary, Three cheers for your red, white and blue berry caprese! This looks beautiful and sounds delicious. My family will love it and I’m definitely making it for our Memorial Day picnic! Linda
My mouth is watering thinking about the combination of flavors in your berry caprese! You’re incredibly creative and now that I’ve poked around some, I’m subscribed to your emails ; ) Looking forward to more of your inspirations!