Bruschetta Recipe with Mozzarella
User Reviews
5
Bruschetta Recipe with Mozzarella
Description
This bruschetta begins with slicing fresh Roma or cherry tomatoes and fresh mozzarella to preferred size—either thin slices or small pieces. The tomatoes are marinated in extra virgin olive oil, balsamic vinegar, sea salt, black pepper, and fresh basil ribbons for 30 to 60 minutes to enhance their flavor and soften their texture. Meanwhile, slices of rustic bread (French baguette, sourdough, or ciabatta) are toasted at 450°F until the edges darken lightly. The toasted bread is rubbed with fresh garlic to impart a mild garlic flavor without overpowering.
To assemble, the marinated tomatoes and fresh mozzarella pieces are layered on the toasted bread, which remains crisp beneath the moist toppings. A finishing drizzle of olive oil adds richness. The combination balances fresh, slightly acidic tomato, creamy mozzarella, fragrant basil, and the crunch of toasted bread. This bruschetta works well as a light appetizer or starter.
The recipe recommends using day-old bread for an ideal texture that holds up under the toppings. The marinating step is key to soften the tomatoes and allow their flavors to meld, improving the overall taste. Adjust garlic applied on toast to personal liking since it provides a pungent yet fresh accent.
Marinate tomatoes for at least 30 minutes, up to 60, to enrich their flavor.Use day-old bread for a sturdier base that holds toppings well.Adjust garlic rubbed on bread to taste, around half a clove per slice.
Ingredients
- 6 lices French baguette rustic Italian loaf, sourdough, or ciabatta
- 4-6 Roma tomato vine ripe, in-season; or cherry tomatoes, cut into slices or small pieces, or heirloom tomato
- 8 ounces mozzarella cheese cut into slices or small pieces, fresh
- 4 teaspoon extra virgin olive oil more for garnish
- 3 cloves garlic whole
- 8 basil cut into ribbons, more for garnish, leaves
- ½ teaspoon salt sea salt
- ½ teaspoon black pepper freshly ground
- 1 tablespoon balsamic vinegar or balsamic glaze
Instructions
- Using a sharp knife or mandoline, carefully and evenly slice the tomatoes and mozzarella. You can cut them in slices or cut them in small pieces based on how you like them.
- In a large shallow bowl add the olive oil, balsamic vinegar, salt and pepper, and basil. Stir to combine. Add the tomatoes and toss to coat. Cover with plastic wrap and let sit for 30 minutes to 60 minutes so the flavors infuse in the tomatoes.
- Toast the bread. If your bread isn’t pre-sliced, slice it around ¼-½ inch thick. Turn the oven to 450ºF. Place the bread slices on a large baking sheet. Brush the bread slices with a little olive oil until the edges start to darken (about 5 minutes).
- Rub the fresh garlic over the toasted bread. Adjust amount based on personal preference. Rubbing about a half a clove on one side. Set bread aside.
- Assemble the tomato bruschetta by alternating the marinated tomatoes and fresh mozzarella on top of the toasted bread in a single layer. Top with a drizzle of olive oil and extra basil. Enjoy!
Notes
- Allow the tomatoes to marinate in olive oil, basil, and balsamic for 30 to 60 minutes to deepen flavor.
- Day-old bread works best, providing a firm and slightly dry surface for the toppings.
- Rub about half a garlic clove per slice on the toasted bread, adjusting to personal taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 632mg | 26% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 629IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 234mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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