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.
These cherry beauties will not go to waste. I wanted to show them off and savor every bite. So why not a bruschetta?
Why you must try this recipe
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.
But bruschetta can be taken to a whole new level by adding in more complimentary flavors. This particular recipe adds chopped mozzarella to the mix, which adds some creamy texture to the mix.
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. Everyone loves the bright colors and flavors you find here.
And more importantly, mozzarella bruschetta is ridiculously easy to make, requiring no special skills or equipment.
Need more ways to show off those gorgeous summer tomatoes? Try my heirloom tomato crustless quiches or my pesto pizza.
Ingredients needed
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- 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.
Tools to Use
Step-by-step directions
1. 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.
2. Chop the mozzarella and add it to the tomatoes.
3. 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 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.
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
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.
Ingredients
- 12 oz chopped tomatoes (approximately 3 tomatoes or 3 cups chopped)
- 4 oz chopped fresh mozzarella
- 2 cloves garlic, crushed
- 3 TBS chopped fresh basil
- 4-5 TBS extra virgin olive oil, divided
- salt and pepper to taste
- 1 baguette
- 1-2 TBS 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 TBS 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 TBS 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 TBS of the tomato mixture on top of each toasted baguette slice and top with a little drizzle of balsamic vinegar. Serve immediately.
Notes
Once the tomato mixture is prepared you can cover it and store it in the refrigerator for a few hours until you are ready to serve.
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