This bruschetta with mozzarella recipe is the perfect appetizer. Quick and easy to make, super fresh, and tastes fantastic. Everyone will fall in love with this combination of tomato, basil, and mozzarella. And the aromatics of this dish are incredible.
⭐ Why this recipe works
Nothing beats a delicious and tasty bruschetta appetizer to get your meal started.
Bruschetta recipes are ideal for short notice or when you have more difficult dishes on the go since they only take 10 minutes to make and very little effort.
This Italian bruschetta recipe is ideal for parties since you can make the topping in bulk, as well as toasting baguette slices ahead of time.
There's no reason to turn down this simple, fresh bruschetta recipe, which features fresh basil, mozzarella and tomatoes, and is served on a warm slice of nicely browned bread. This recipe is perfect to serve on a game day along with my pizza monkey bread.
It's time to get cooking! This 10 minute bruschetta recipe is a wonderful way to use up some of that extra basil from your garden. I'll show you how to make a crispy, tasty bruschetta appetizer that will leave everyone satisfied and wanting more.
🍽 Key ingredients
I love recipes made with fresh ingredients, and this appetizer recipe is a perfect example.
Tomatoes - garden-fresh tomatoes that have ripened on the vine are the best. These cherry tomatoes are usually plentiful in the summer and elevates this recipe with its flavor.
Garlic and Basil - fresh ingredients are always the best. Dried or pre-crushed garlic won't give you the results fresh garlic will. The same goes for the basil and any other veggies or herbs you decide to add.
Baguette - Unlike the rest of the ingredients, the bread gets a free-pass on freshness. If you don't have time to make bread, you can use a day-old french loaf instead.This is an excellent way to use leftover bread you may have lying around.
Instead of the whole packet of mozzarella, you can always use mozzarella pearls.
Cherry tomatoes are delicious, but they aren't always available. Then, tangy roma tomatoes are a fantastic alternative. Always take the seeds out of roma tomatoes.
🔪 How to make
This fantastic tomato bruschetta recipe takes only 10 minutes to prepare. It's delicious and easy to make with my step-by-step instructions, helpful cooking tips, and a guided video.
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). We'll need this to prepare the baguette that serves as the base of our appetizer.
Slice the top off of the tomatoes, then cut in half. Remove as many seeds as you can, then cut the tomatoes into small pieces and put in a large bowl.
Next, gather up all your fresh basil. You're going to cut it into thin strips. Put it into the bowl with the tomatoes, and then add in the fresh mozzarella cheese or mozzarella pearls.
Now drizzle the mixture with olive oil and with salt and pepper.
Toss together well and put this bowl aside in the fridge for later.
Now, cut the baguette at an angle into pieces. You should have about ¾ inch slices and coat these with butter evenly. Place the baguette slices on a baking sheet and cook for 10 minutes or until the bread is golden brown (be sure to turn them over once during cooking)
Scoop a heaping amount of the tomato mixture onto each piece of baguette, sprinkle with a little more salt, drizzle with balsamic glaze and serve.
💭 Cooking tips
When prepping the tomatoes, you can get rid of the seeds by scooping them out with a spoon. This is easier to do if you cut the tomato in half.
Drain as much liquid out of your tomatoes as possible before putting them in the bowl. This helps to reduce the overall moisture of the dish, so it doesn't end up runny.
Keep your tomato mix in the fridge for at least an hour if you can spare the time. This lets it marinate and mellows out any excessive flavors from the garlic clove and other ingredients.
📖 Recipe variations
This easy bruschetta recipes with mozzarella can be transformed into two delicious variations using the same ingredients. And they pair fenomenal with some baked beef empanadas that are crispy and flaky delicious!
Infusing olive oil with garlic
This will give your bruschetta a boost. Mince 2 garlic cloves and cook them in ⅓ cup olive oil. Remove the garlic after it's done and add it to the tomato mixture, then brush the baguette slices with olive oil instead of butter.
This combination of bruschetta with mozzarella and the savory yet slightly sweet Prosciutto di Parma is unquestionably more delatable. Slice half a prosciutto ham and lay it on top of this bruschetta before serving. You'll have a rave in your mouth with this recipe.
Also check my freshly delicious cucumber sandwiches that are perfect for any party, bbq, shower.
🙋Frequently Asked Questions
What's the difference between caprese and bruschetta?
Bruschetta is a type of toasted bread topped with a tomato and basil combination. Caprese is commonly known as a salad made from sliced tomatoes, sliced mozzarella cheese, and fresh basil leaves.
Why is my bruschetta bitter?
Tomatoes are tart, and removing the skins and seeds improves the flavor and texture of your bruschetta topping. Seeds and skin also contain extra moisture, which may result in runny bruschetta and soggy toast points.
How long is bruschetta good for?
You should only prepare as much as you can eat in one sitting since this bruschetta does not keep well. If you must store any leftovers, place the tomato mixture in an airtight container and refrigerate it. The combination will keep for approximately 2-3 days but is ideal after being consumed right away.
🍳 Related appetizer recipes
👪 Serving size
So there you go! This bruschetta with mozzarella is the perfect crispy bread-based appetizer recipe that you can whip up at the last minute dinner or as an easy-to-pick-up snack when you don't have time to cook dinner. This recipe makes 4 to 6 servings.
Although I'm not a big fan of recipe rating, this dish may well go down as one of the best appetizer dishes on the internet. So go ahead and serve them to your friends and family at next week's party or at the next office gathering, and stand by for the applause!
🎥 Watch how to make it
Bruschetta with Mozzarella
- 1 Knife
- 1 Spoon
- 1 Large Mixing Bowl
- 1 Baking Pan
- 1 Brush
- 1 lb tomatoes - cherry or roma- perfectly ripe
- ½ lb mozzarella - fresh
- 8 leaves basil - large
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 baguette
- ¼ cup butter - melted
- salt to taste
- black pepper to taste
- balsamic vinegar or balsamic glaze - to drizzle
- Slice the top off of the tomatoes, then cut in half. Remove as many seeds as you can, then cut the tomatoes into small pieces and put them in a large bowl.
- Gather all the basil leaves together, then slice thinly into small ribbons and add to the tomatoes, mozzarella, and garlic. Drizzle with olive oil, sprinkle with some salt and pepper and toss together well. Put the bowl in the fridge while you toast the baguette.
- Slice the baguette at an angle into ¾" pieces. Brush on both sides with some butter and either broil in the oven (be sure to turn them over once during cooking) or you can sear them in a hot skillet until golden brown.
- Scoop a heaping amount of the tomato mixture onto each piece of baguette, sprinkle with a little more salt, drizzle with balsamic glaze and serve.