This bruschetta mozzarella is a wonderful appetizer to show off the bounties of summer. Full of vibrant and fresh flavors, you will also love how easy it is to throw together.
I didn’t get to grow any vegetables this summer since I recently moved into my new house. Luckily, a friend of mine brought me over these gorgeous and sweet cherry tomatoes.
The only time of the year I can truly enjoy tomatoes is over the summer. Store bought tomatoes are bland and blah. I reluctantly add them to my salads and dream about summer sweet tomatoes.
Some of my favorite ways to use gorgeous garden tomatoes include my heirloom tomato crustless quiches or my pesto pizza.
Now that I had beautiful cherry tomatoes, I did not want them to go to waste. I wanted to show them off and savor every bite. So why not a bruschetta?
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Recipe highlights
- Simple: Bruschetta is a very easy appetizer you can throw together in no time. It is basically toasted slices of bread topped with olive oil and chopped tomatoes. This recipe no special skills or equipment to make it.
- Versatile: The beauty of this recipe is that you can make a little for a light meal or snack, or make a lot to serve at a party.
- Vibrant: Bruschetta is a wonderful way to show off fresh summer tomatoes. This classic dish can be taken to a whole new level by adding fresh mozzarella to the mix, which gives some creamy texture to the mix. Consider this to be a caprese salad dip as it is mixed with olive oil, fresh basil and balsamic vinegar.
Ingredients needed
- Fresh tomatoes: You can use any variety and color of tomato, just make sure they are ripe and full of flavor. I used small cherry tomatoes, but you can also use grape, Roma, heirloom or any sweet tomato.
- Mozzarella: I recommend using fresh mozzarella as it tastes better than the traditional mozzarella you find in the stores. You can also use buffalo mozzarella.
- Garlic: For the best flavor, use fresh garlic and not powdered.
- Basil: Since this recipe is all about fresh vibrant flavors, use fresh aromatic basil and not dried.
- Extra virgin olive oil: We are layering in all that wonderful flavor, so choose an olive oil that adds flavor. Taste the olive oil by itself to insure the best flavor. I suggest using a nice peppery extra virgin olive oil. Learn more about what’s in olive oil here.
- Salt and pepper
- Baguette: I prefer using the long thin baguettes. You can also use sourdough or regular baguette.
- Balsamic vinegar: I like to drizzle some delicious balsamic vinegar over the bruschetta. You can use regular balsamic or the flavored infused varieties.
Step-by-step directions
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- Chop the tomatoes. Dice the tomato and transfer to a bowl. I personally prefer all the juices so I include it. If you prefer not to, feel free to omit the juices.
- Add cheese. Chop the mozzarella and add it to the tomatoes.
- Finish and chill. Add the chopped garlic, basil, salt and pepper and mix it all up. At this point, you can refrigerate this mixture for a few hours or until you are ready to use it.
- Toast bread. Toast slices of baguette, top with the tomato mix, drizzle with some balsamic vinegar and enjoy!
Expert tips and FAQs
You can prepare the tomato mixture a few hours in advance. As the mixture sits, the tomatoes will release more of the juices. If you are using sweet tomatoes that are ripe and delicious, this can add flavor.
If you are using bland tomatoes, it just adds water. This can affect the flavor of your bruschetta. To guarantee crispy bruschetta mozzarella, I suggest assembling everything when you are ready to serve.
Even better, let your guests assemble their own bites. Serve the tomato mixture in a bowl with the toasted bread slices and balsamic vinegar on the side.
Want more unique cherry tomato recipes? Try my cherry tomato savory scone, roasted tomato zucchini noodles, cherry tomato bloody mary or my grilled flank steak with cherry tomatoes.
StoringInstructions
TO STORE: The bruschetta mixture is best served fresh. The longer leftovers sit in the refrigerator, the more watery it gets. If you do have leftovers, store in an airtight container and refrigerate for 1-2 days.
I love how bread can soak up all of the juices in this recipe. By toasting your bread slices, you make sure that the bread doesn’t turn soggy and it gives you some amazing crunch in every bite. You can serve bruschetta on untoasted bread slices, as well. The choice is yours.
Bruschetta is made with tomatoes and they release the juice when you chop them. I love the juices and add it to the mix. If your bread slices are toasted, they can soak up the juice without turning soggy. You can also not include the tomato juice in the bruschetta mix. If you use the long and thin French baguettes, your bruschetta should not get watery or soggy.
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Bruschetta Mozzarella
Ingredients
- 12 oz chopped tomatoes approximately 3 tomatoes or 3 cups chopped
- 4 oz chopped fresh mozzarella
- 2 cloves garlic crushed
- 3 tablespoon chopped fresh basil
- 4-5 tablespoon extra virgin olive oil divided
- salt and pepper to taste
- 1 baguette
- 1-2 tablespoon balsamic vinegar or balsamic glaze to drizzle
Instructions
- Dice the tomato and transfer to a bowl. I personally prefer all the juices so I include it. If you prefer not to, feel free to omit the juices.
- Chop the mozzarella and add it to the tomatoes.
- Add the chopped garlic, basil, 3 tablespoon olive oil, salt and pepper.
- Mix well and adjust seasoning to taste. You can refrigerate this mixture for a few hours until ready to use.
- Slice the baguette on an angle. Using 1-2 tablespoon of olive oil, brush both sides with oil and place on a baking sheet.
- Broil for 1-2 minutes per side or until golden. You can also toast the bread in a hot pan on the stove.
- Add about 1-2 tablespoon of the tomato mixture on top of each toasted baguette slice and top with a little drizzle of balsamic vinegar. Serve immediately.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
