I love making the Tomato and Mozzarella Bruschetta Recipe on lazy afternoons when I crave something fresh and simple. Every bite bursts with flavor, and it never fails to impress my friends when I serve it as an appetizer. I’ve experimented with different tomatoes, cheeses, and herbs over the years, and this version has become my absolute favorite.
It’s easy, light, and perfect for sharing. Let me walk you through how I make this irresistible bruschetta. You can also enjoy similar flavor combinations in the Enchilada Style Ground Beef Burritos Recipe for a heartier meal.
Ingredients
Here’s what you’ll need to create the perfect Tomato and Mozzarella Bruschetta Recipe. Each ingredient adds a unique flavor and texture, so I always use fresh, high-quality options whenever possible. You can pair this with a refreshing Spicy Southwest Salad Recipe for a light, complete appetizer and side combo.
- Cherry tomatoes – 2 cups, halved (I use ripe cherry tomatoes for their natural sweetness and juicy texture)
- Fresh mozzarella – 8 ounces, diced or torn (I always go for fresh mozzarella, as it melts slightly and stays creamy without being rubbery)
- Fresh basil leaves – ¼ cup, chopped (Basil adds a fragrant, slightly peppery taste that pairs beautifully with tomato and cheese)
- Baguette – 1, sliced into ½-inch pieces (I like a crusty baguette for a satisfying crunch; toasting it slightly enhances the flavor)
- Extra-virgin olive oil – 2 tablespoons (Use good quality olive oil; it brings richness and depth to the bruschetta)
- Balsamic glaze – 1 tablespoon (I drizzle this on top for a tangy sweetness that balances the tomatoes perfectly)
- Garlic – 1 clove, halved (Rubbing the toasted bread with garlic gives it a subtle aromatic punch)
Note: several servings
Variations
I’ve tried a few variations of this bruschetta to suit different diets or flavor preferences.
- Dairy-free: Swap fresh mozzarella for vegan cheese or cashew-based cheese for a creamy texture.
- Flavor-enhancing: Add roasted red peppers or sun-dried tomatoes for extra depth.
- Spicy twist: Sprinkle red pepper flakes on top for a subtle kick.
- Low-carb: Use gluten-free bread or cucumber slices as a base.
Cooking Time
Here’s how long it takes to whip up this tasty appetizer:
- Prep Time: 10 minutes
- Cooking Time: 5 minutes
- Total Time: 15 minutes
Equipment You Need
I keep it simple when making bruschetta, just a few essentials:
- Sharp knife – for slicing tomatoes and mozzarella evenly.
- Cutting board – protects your counter and makes prep easier.
- Baking sheet – for toasting the bread to golden perfection.
- Spoon – to mix the tomato, mozzarella, and basil together.
- Small bowl – for combining ingredients and tossing them lightly.
How to Make Tomato and Mozzarella Bruschetta
Making this bruschetta is a breeze. I’ll guide you through each step so it comes out perfectly every time.
Prepare the Ingredients
Start by washing and halving the cherry tomatoes. Tear or dice your mozzarella and chop the fresh basil. Combine these in a bowl with a drizzle of olive oil and a pinch of salt.
Toast the Baguette
Slice the baguette and place it on a baking sheet. Toast in a preheated oven at 375°F (190°C) for about 5 minutes, or until lightly golden. I like to rub each slice with a garlic clove for added flavor.
Assemble the Bruschetta
Spoon the tomato and mozzarella mixture onto each slice of toasted bread. Drizzle with balsamic glaze and a little extra olive oil if desired. Serve immediately for the best texture.
Additional Tips for Making This Recipe Better
Over the years, I’ve learned a few tricks to make my bruschetta even more delicious:
- I always use cherry tomatoes for sweetness and juiciness.
- Rubbing garlic on the toasted bread adds subtle aroma without overpowering the other flavors.
- Fresh mozzarella should be torn, not sliced, for better texture.
- I drizzle balsamic glaze just before serving to avoid soggy bread.
- I often chill the tomato mixture for 10 minutes to let flavors meld.
How to Serve Tomato and Mozzarella Bruschetta
Presentation matters, and I like to make my bruschetta look as good as it tastes:
- Serve on a wooden board or platter for a rustic look.
- Garnish with a few whole basil leaves or a light sprinkle of coarse salt.
- Pair with a chilled glass of white wine or sparkling water for a refreshing combo.
- Arrange slices neatly in a fan shape to make it inviting for guests.
Nutritional Information
If you’re curious about what you’re eating, here’s a rough nutritional breakdown per serving:
- Calories: 150-180 kcal – depending on the amount of cheese and oil used.
- Protein: 6-8g – from fresh mozzarella.
- Carbohydrates: 15-18g – mostly from the baguette.
- Fat: 8-10g – from olive oil and cheese.
This bruschetta is light, fresh, and makes a great snack or appetizer without feeling heavy.
Make Ahead and Storage
Storing
You can store the tomato and mozzarella mixture in an airtight container in the fridge for up to 24 hours. I keep the toasted bread separate to prevent sogginess.
Freezing
I don’t recommend freezing bruschetta once assembled, as the bread will lose its crispness. However, you can freeze the tomato mixture for up to 1 week and assemble later.
Reheating
If you want warm bruschetta, toast the bread slices again for a few minutes, then add the chilled tomato and mozzarella mixture just before serving.
Why You’ll Love This Recipe
I make this bruschetta so often because it’s simple, fresh, and endlessly versatile. Here’s why it’s a favorite:
- Quick and easy: Ready in just 15 minutes, perfect for last-minute gatherings.
- Fresh flavors: Juicy tomatoes, creamy mozzarella, and fragrant basil make every bite delicious.
- Customizable: You can add spices, different cheeses, or even roasted vegetables.
- Perfect for sharing: Makes a beautiful appetizer that always impresses guests.
- Light and healthy: A great option for anyone looking for a fresh, low-calorie snack.
Tomato and Mozzarella Bruschetta Recipe
Ingredients
Method
- Start by washing and halving the cherry tomatoes. Tear or dice your mozzarella and chop the fresh basil. Combine these in a bowl with a drizzle of olive oil and a pinch of salt.
- Slice the baguette and place it on a baking sheet. Toast in a preheated oven at 375°F (190°C) for about 5 minutes, or until lightly golden. I like to rub each slice with a garlic clove for added flavor.
- Spoon the tomato and mozzarella mixture onto each slice of toasted bread. Drizzle with balsamic glaze and a little extra olive oil if desired. Serve immediately for the best texture.
Notes
- I always use cherry tomatoes for sweetness and juiciness.
- Rubbing garlic on the toasted bread adds subtle aroma without overpowering the other flavors.
- Fresh mozzarella should be torn, not sliced, for better texture.
- I drizzle balsamic glaze just before serving to avoid soggy bread.
- I often chill the tomato mixture for 10 minutes to let flavors meld.
