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.
Servings 6
Calories 256kcal
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
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.
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.
Nutrition
Calories: 256kcal | Carbohydrates: 24g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 14mg | Sodium: 417mg | Potassium: 181mg | Fiber: 1g | Sugar: 4g | Vitamin A: 677IU | Vitamin C: 6mg | Calcium: 487mg | Iron: 2mg
