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Tomato and Mozzarella Bruschetta Recipe
Ash Tyrrell

Tomato and Mozzarella Bruschetta Recipe

I love making Tomato and Mozzarella Bruschetta 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.
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Prep Time 10 minutes
Cook Time 5 minutes
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.