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These simple Baked Caprese Sliders will be your new go-to for a quick lunch, easy dinner, or delicious party snack. Soft brioche slider buns are layered with fresh mozzarella, juicy Roma tomatoes, basil, a drizzle of balsamic glaze, and a generous dollop of pesto, then topped with a savory herb garlic butter. This is a meat-free dinner option or party appetizer that’s full of flavor and ready in about 20 minutes.
Fresh, vibrant ingredients meet comfort food simplicity in this fun twist on the classic Caprese salad. These sliders are great for feeding a crowd or enjoying as a light summer meal with a side salad.
Try This Next: You’ll also love my Pesto Pasta Salad or Turkey Sliders for more satisfying handheld or party-perfect meals.
Pin this recipe for later!Why I Love This Recipe
- Simple ingredients and bold flavor – Each bite bursts with herbaceous pesto, tangy balsamic, and creamy mozzarella.
- Quick and easy – Great for last-minute meals. Just 5 minutes to prep and 12 to bake.
- Versatile – Serve them as the main event or shareable sliders for a party.
- Make-ahead friendly – Prep the ingredients in advance. Slice and store everything ahead of time for a super-fast assembly.
RECIPE WALK-THROUGH
Before You Begin
To make the recipe go smoothly, prepare your ingredients ahead: blot the mozzarella and tomatoes to reduce moisture, slice your buns, and mix up the pesto and garlic butter. Prepping everything before assembling helps prevent soggy sliders and saves time.
Tools and Equipment
- 13×9-inch baking dish
- Sheet pan
- Small mixing bowls
- Basting brush
- Sharp knife and cutting board
- Paper towels
Ingredient Notes
- Fresh mozzarella – Use the log-style fresh mozzarella for the best flavor and texture. Avoid block mozzarella.
- Slider buns – Brioche is rich and soft, but white, ciabatta, or Hawaiian rolls also work.
- Pesto – Jarred or homemade. Barilla Rustic Basil Pesto was used in this recipe.
- Balsamic glaze – Adds a tangy sweetness. Sub with a small amount of balsamic vinegar if needed.
- Roma tomatoes – Firm and meaty, perfect for slicing. Blot well to reduce moisture.
- Fresh basil – Adds authentic Caprese flavor.
- Butter topping – Made with melted butter, garlic, dried basil, and a pinch of salt for extra flavor.
See the recipe card below for full, detailed instructions
How To Make Baked Caprese Sliders
Preheat oven to 350℉ and spray a 13×9-inch baking dish with non-stick spray to prevent the sliders from sticking to the pan.
Blot mozzarella and tomato slices with paper towels to remove excess moisture. This will keep your sliders from getting soggy.
Toast the cut slider buns for 5 minutes on a baking sheet. This is another trick to prevent soggy buns.
Mix pesto, balsamic glaze, salt, and pepper in a bowl. Spread the mixture on both halves of each bun.
Layer the bottom buns in the baking dish, then top with mozzarella, tomato slices, and a fresh basil leaf.
Add the top buns to make the sandwich. Mix melted butter with garlic, dried basil, and salt. Brush over the tops.
Cover with foil and bake for 12 to 15 minutes.
Frequently Asked Questions
Can I make these ahead of time?
You can prep the ingredients in advance, but assemble just before baking to prevent sogginess.
Do I need to toast the buns first?
Yes, it helps keep the bottoms from getting soggy while baking.
What’s the best mozzarella to use?
Use fresh mozzarella logs like BelGioioso, not block or shredded.
Can I skip the balsamic glaze?
You can use a drizzle of balsamic vinegar if needed, but balsamic glaze is simple to make! To make balsamic glaze, combine 1 cup of balsamic vinegar with 1–2 tablespoons of brown sugar or honey in a small saucepan. Simmer over medium heat, stirring occasionally, until reduced by half and thickened to a syrupy consistency, about 10–15 minutes.
Serving Suggestions
Serve with a simple salad, chips, or fresh fruit for a summer lunch or dinner. Add sliced avocado or swap in sun-dried tomatoes for a twist. Use ciabatta rolls to make it a little more rustic.
Storage Tips
The Best Way to Store Leftovers
These are best eaten right away, but if needed, store in an airtight container in the refrigerator for up to 1 day. Reheat in the oven to help crisp up the buns.
Recipe Tips
- Dry your mozzarella and tomatoes well to avoid soggy sliders.
- Use a baking dish that fits your buns snugly so they hold their shape.
- Butter topping adds tons of flavor! Please don’t skip it.
More Slider Recipes
- Easy Ham and Cheese Sliders
- Breakfast Sliders
- Muffuletta Sliders
- Chicken Parmesan Sliders
- Sloppy Joe Sliders
- Philly Cheesesteak Sliders
Hot Caprese Sliders
Ingredients
- 12 Thick slices fresh mozzarella
- 12 Slider buns I used brioche
- ⅓ cup Prepared pesto jarred or homemade
- 1 tablespoon Balsamic glaze
- ¼ teaspoon Kosher salt
- Pinch Freshly ground black pepper
- 3 Roma tomatoes sliced ¼” thick
- 12 large Fresh basil leaves
Butter topping
- 3 tablespoons Salted butter melted
- 2 medium Garlic cloves pressed or minced
- 1 teaspoon Dried basil
- Pinch Kosher salt
- Fresh minced parsley and more fresh torn basil for garnish optional
Instructions
- Heat oven to 350℉. Spray a 13×9” baking dish lightly with non-stick cooking spray.
- Lay sliced mozzarella on a large plate lined with paper towel, use more paper towel to gently press excess moisture out. Allow to sit on the paper towel while you prep the recipe. Blot sliced tomato with paper towel.
- Cut the slider buns in half horizontally, place on a large sheet pan, cut side up. Toast in the oven for 5 minutes, or until crisp and beginning to lightly brown.
- Place bottom buns in the baking dish. Mix together the pesto, balsamic glaze, salt and pepper in a small bowl, spread evenly over bottom and top buns.
- Top buns with the sliced mozzarella, Roma tomato slices, and place 1 basil leaf on each slider. Replace top buns.
- Mix the butter topping ingredients in the bowl you melted the butter in, brush on top of the buns.
- Cover lightly with foil and bake for 12-15 minutes, or until the cheese is warm and soft, and the buns are toasted. Garnish if desired and serve immediately.
Notes
- These sliders are best served right away. The tomato and mozzarella both have lots of moisture that will make the buns soggy very quickly.
- Fresh mozzarella doesn’t get melty and stretchy like block mozzarella; you’re just looking for the cheese to be warmed through.
- A teaspoon of good-quality balsamic vinegar can be substituted for balsamic glaze if desired. This is very pungent, so don’t add too much!
- Dried basil can be substituted for Italian seasoning if that’s what you have on hand.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
