Bruschetta Mozzarella is a delicious combination of fresh ripe tomatoes, basil, and mozzarella with a delicate and flavorful taste that is both visually appealing and light, making it a perfect appetizer or easy lunch.
The flavors of summer are brought back to you with every bite of this twist on the Italian bruschetta. The soft cheese and tomatoes on the crisp garlic toast are mixed with a homemade olive oil and seasoning dressing. This will create one stunning presentation.
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Mozzarella Brushetta
I love the classic bruschetta, there is something special about the combination of ripe tomatoes, fragrant basil, and milky mozzarella that delivers maximum flavor with such simple ingredients. I love that this appetizer takes only 15 minutes; it is such a crowd pleaser.
This was fantastic ! Made this for a get together and it was a hit !!
Kathy (From pinterest)
Ingredients
Ingredient notes
- Juicy tomatoes: Everyday Globe tomatoes, Hot House or Roma fresh tomatoes can be used.
- Basil: Fresh basil is key in this recipe for the best taste.
- Balsamic vinegar
- Olive oil: Extra virgin olive oil works well in this recipe.
- Salt & pepper: Brings out the flavor in the bruschetta.
- Fresh garlic cloves: Add incredible necessary flavor to the bruschetta mixture.
- Mozzarella cheese: A block of Mozzarella is chopped up into small pieces. Sliced mozzarella log also works well and are simple to cut up.
- Bread slices: Ciabatta and sourdough are my favorites. French or Italian bread also works. You need a bread slice that is sturdy enough to hold the pile of tomatoes on top. Cut the bread into thick slices please.
Bruschetta with Mozzarella
Ingredients
- 4 ripe tomatoes seeded and diced.
- ¼ cup basil leaves chopped
- 1-2 teaspoon balsamic vinegar
- 2 Tablespoons olive oil divided and use extra virgin is possible
- ¼ teaspoon salt or to taste
- 1 garlic clove minced
- Black pepper to taste
- ½ cup diced fresh Mozzarella cheese
- 4 slices of sourdough bread French bread or ciabatta also works
- 1 whole garlic clove cut in half for rubbing the bread
Optional:
- Balsamic glaze from drizzling
Instructions
Make the bruschetta:
- In a medium bowl, add diced tomatoes, basil, minced garlic, one tablespoon of olive oil, mozzarella, balsamic vinegar, salt and pepper and toss to coat. Set aside to marinade for 10 minutes and up to 30 minutes max.
Make the bread:
- Brush both sides of the bread with olive oil and toast in the oven or a grilling pan until crunchy and golden.
- While bread is hot rub both sides with half the garlic clove.
- Spoon bruschetta mixture on bread and drizzle with balsamic glaze to your liking.
- Serve immediately.
Notes
- Please check the nutrition disclaimer policy.
Nutrition
Adaptable recipe – make it your own!
- Make pesto bruschetta by spreading a thin layer of pesto sauce on top of the bread before adding the bruschetta mix.
- For heat lovers, do the same by spreading a layer of Harissa paste. Yum!
- Mix diced avocado with the tomatoes and mozzarella for an avocado bruschetta.
- Make this easy appetizer with cherry tomatoes and mozzarella pearls, so cute.
- Swap mozzarella for feta and add olives for a Greek style bruschetta.
- You may also mix in some of this Italian Olive Salad for extra yumminess.
Step by step: instructions
Note: This is an overview of the instructions. The detailed step-by-step instructions are in the recipe card below.
- In a large bowl, add diced tomatoes, basil, minced garlic, one tablespoon of olive oil, balsamic vinegar, mozzarella, salt and pepper and toss to coat. Marinate for 10 minutes.
- Brush both sides of the bread with olive oil and toast in the oven or a grilling pan until crunchy and golden brown.
- While the bread is hot, rub both sides with half a clove of garlic.
- Spoon the tomato mixture on the toasted bread and drizzle with balsamic glaze to your liking. Serve immediately.
Your questions answered: FAQs
Be sure to remove the seeds from the tomatoes. Adding them in may add in more liquid than needed and may make your bruschetta soggy.
The bruschetta mixture can be left wrapped in the frig for up to 3 days. It's advised not to put the bruschetta on the bread in the frig unless you are having it same day as it may make the bread soggy.
Pro tip
- Don't skip rubbing the garlic on the bread when it comes out of the oven, it gives the bread a delicious hint of garlic taste you don't want to miss.
Storage
Assembled bruschetta is best eaten the same day. The toasted bread will get soggy over time. Leftover tomato mixture can be stored in an airtight container in the refrigerator for up to 1-2 days.
Make Ahead
You can make the tomato mozzarella mixture ahead of time, place it in an airtight container, and store it in your refrigerator. The tomato mixture lasts 1-2 days in the fridge. The toasted assembled bruschetta is best eaten the same day.
Perfect pairings: what to serve with
Include it as part of a charcuterie board or antipasto platter. It also pairs well with salads like Caprese salad, or Mediterranean Arugula Salad. Serve it at lunch with soups like Instant Pot Tomato Soup, creamy seafood soup, minestrone, or a chilled gazpacho.
Serve it with grilled meats like grilled chicken tenders, shrimp kabobs, or beef shish kebab.
You will also like
Appetizers may be small, but they often make the biggest impression and they are usually the first to go.
We love bruschetta recipes, and I have so many on this blog, from traditional Bruschetta with Balsamic Glaze, Bruschetta dip, and Bruschetta chicken to Bruschetta pizza. I love the chicken recipe so much and my kids favor the pizza one.
Try them all and let me know in the comments below which one you liked more.
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Amber
So delicious! This was a party favorite and will be my new go to dish to share.