Caprese Bruschetta photograph

Caprese Bruschetta USDA Recipe for Family Child Care Centers

Age Group: Ages 3-5
Serving Size: 6
Caprese refers to the use of mozzarella, tomatoes, and basil in this recipe. Bruschetta refers to the use of toasted bread as the base for the toppings. It sounds fancy, but it’s really quite easy to put together.
½ cup vegetable
1 oz eq grains
¼ oz eq meat alternate
Team Nutrition CACFP Easy Recipe Project
2.67 from 3 votes

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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes


  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 350 °F.
  • In a medium bowl, stir together tomatoes, garlic, basil, balsamic vinegar, olive oil, salt, and mozzarella cheese. Set aside. Keep cold at 40 °F or lower (see notes).
  • Separate sandwich thins and place both halves on a baking sheet. Bake for about 6–8 minutes or until toasted.
  • Place ½ cup tomato mixture on each toasted half.
  • Serve 1 piece. Serve immediately, or keep tomato mixture cold at 40 °F or lower.


Nutrition Facts
Caprese Bruschetta USDA Recipe for Family Child Care Centers
Amount Per Serving 1 piece Caprese Bruschetta
Calories 115 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 219mg10%
Total Carbohydrate 20g7%
Dietary Fiber 2g8%
Total Sugars 5g6%
Protein 5g10%
Calcium 22mg2%
Iron 1mg6%
*Marketing Guide
  • Contains milk (mozzarella cheese) and wheat (sandwich thins). Sandwich thins can be a hidden source of common allergens which include, milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame.
  • Sesame can appear as an ingredient in foods where it might not be expected (sandwich thins) and may be included in ingredient statements as “spice” or “flavoring.”
  • If not serving immediately, store sandwich thins and tomato mixture separately. Keep tomato mixture cold at 40 °F or lower.
  • The symbol indicates the recipe is whole grain-rich.
  • Creditable grains contribution calculated using the Recipe Analysis Workbook, Method A.
Yield / Volume