This bruschetta with mozzarella recipe is the perfect appetizer. 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.
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.
Recipe Notes
Remove seedsWhen 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.DrainingDrain 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.RefrigerateKeep 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.