Bruschetta With Mozzarella

6 people
5 min

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This Bruschetta with Mozzarella is the easiest cold summer appetizer. It is full of grape tomatoes, mozzarella pearls, fresh basil, and garlic. Serve this mixture on top of baked slices of baguette drizzled with lots of olive oil and sprinkled with sea salt. Oh and you can’t forget the balsamic glaze on top. Simple, fresh, and delicious!

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Bruschetta is one of my favorite appetizers to make at home and order at restaurants. But to be honest I think it is always better at home because I season it better. Do you prefer to eat out or cook? A couple of years ago, I would have said eat out all the way. But now I much prefer to cook.


A traditional bruschetta is delicious but everything is better with cheese, right? So of course, my twist on bruschetta involves mozzarella, a simple way to mix up this classic.


There is not much to this recipe. It is all about simple and fresh ingredients. So quality is key. You may even have a basil or tomatoes in your garden to use this time of year. This is a great way to highlight those ingredients.


I like to toast the bread with a good amount of olive oil and salt, but if you want an appetizer with absolutely no heat/cooking involved, you could always serve it over room temperature bread or eat it with a spoon.


The cheese adds a nice rich and creamy element that helps cut the acidity of the other ingredients. I probably won’t make bruschetta again without it. Hope you enjoy!! xx


Highlights


  • Easy no cook (cold) summer appetizer
  • Lots of fresh mozzarella pearls
  • The perfect sweet, salty, and acidic bite
  • Great way to use basil or tomatoes from your garden
  • Simple and fresh ingredients
  • Can be served over toasted bread or on its own


Ingredients

  • Grape Tomatoes: These are my favorite to use but you can swap these for any red tomato, like roma.
  • Mozzarella Pearls: These are typically found by the other fresh mozzarella and come in a tub of water. If you cannot find them, you can half or quarter fresh mozzarella balls or chop up a log of it. I do not recommend the more processed blocks of mozzarella for this recipe.
  • Baguette: You can use any small white french loaf.


Complete list of ingredients and amounts is located on the .


Instructions

before you start . . .


  • Run the garlic cloves through a press. This is the best way to release all of the oils in the cloves. It also gives you tiny pieces so you do not end up with a huge bite of garlic.
  • Preheat the oven to 400 degrees.


ROLL: Stack 3-4 basil leaves on top of each other. Roll them up as tightly as possible.


FOLD: Slice the roll thinly with a sharp knife to create thin ribbons.

Step 1: In a large bowl, combine the tomatoes, mozzarella, garlic, basil, olive oil, salt, and pepper.


Step 2: Fold until all of the ingredients are well combined. Set aside while you prepare the bread.

NOTE - This allows the flavors to begin to develop.


Step 3: On a large baking sheet, place the sliced baguette in a single layer. Brush with olive so each piece is lightly coated. Season with salt if desired.


Step 4: Bake for 4-5 minutes. Broil for 1-2 minutes for more color if desired. Spoon the tomato and mozzarella mixture on the toasted baguette right before serving and finish with balsamic glaze.

NOTE - I love salt so I tend to season every element of my recipes.


NOTE - The bread will continue to harden after it cools.


NOTE - If you assemble ahead of time, the bread will become soggy.


Expert Tips & Recipe Notes


  • Use good quality ingredients. Since this recipe is so simple, the quality and freshness of the ingredients is even more important.
  • Use a garlic press. This is the best way to get the garlic in small pieces since it will be served raw. You do not want to bite into a hunk of garlic. You can also use a large knife to mince it and repeat, until it is extremely fine.
  • Let the tomatoes marinate. While I prepare the bread I like to let the tomato mixture marinate. This allows time for the flavors to develop. You can also make this a couple of hours before serving and let it marinate in the refrigerator.
  • Toast & season the bread. This extra step makes a huge difference. The bread holds up better and has more flavor.
  • Do not assemble ahead of time. You want to spoon the tomato mixture on the toast right before serving. This ensures the bread does not become soggy.

FAQs

Can you make bruschetta ahead of time? You can make the tomato mixture 2-4 hours before serving and store it in the refrigerator. You can also toast the bread a couple of hours in advance and store it at room temperature. Do not assemble until right before serving so that the bread does not get soggy.

How do you store leftover bruschetta?Store the tomato mixture in the refrigerator for 1-2 days. Leave the bread in an airtight container on the counter.

Is bruschetta the bread or the topping?Bruschetta is an Italian antipasto (first course or appetizer). It means “grilled/toasted bread with toppings”. Stale bread was often used for this dish.

Is bruschetta supposed to be hot or cold?Traditionally bruschetta is served cold. I have seen some recipes that cook tomatoes. I do not think this is necessary.

What bread is bruschetta made from?Italian or french loaf, like baguette. It is typically made from a mixture of diced tomatoes, garlic, olive oil, and basil. This is served on top of toasted bread. My version incorporates some fresh mozzarella for extra flavor and texture.


Related Recipes

Parmesan Rosemary Bread

Air Fryer French Bread Pizza (2 ways)

Lobster Ravioli Sauce (Creamy Tomato)

Baked Feta Dip with Tomatoes

Recipe details

  • 6  people
  • Prep time: 5 Minutes Cook time: 0 Minutes Total time: 5 min
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Ingredients


  • 16 ounces grape tomatoes, halved*
  • 6 ounces fresh mozzarella pearls*
  • 2-3 cloves garlic, pressed or minced
  • ¼ cup basil ribbons, chiffonade, see photos above
  • 2 Tablespoons olive oil, plus more for brushing the bread
  • ½ teaspoon salt
  • fresh cracked pepper
  • 1 small baguette, sliced ½ inch thick*
  • balsamic glaze

Instructions


Review all recipe notes and instructions before beginning.
Preheat the oven to 400 degrees.
Stack 3-4 basil leaves on top of each other. Roll them up as tightly as possible.
Slice the roll thinly with a sharp knife to create thin ribbons.
In a large bowl, combine the tomatoes, mozzarella, garlic, basil, olive oil, salt, and pepper.
Fold until all of the ingredients are well combined. Set aside while you prepare the bread.
On a large baking sheet, place the sliced baguette in a single layer. Brush with olive so each piece is lightly coated. Season with salt if desired.
Bake for 4-5 minutes. Broil for 1-2 minutes for more color if desired. Spoon the tomato and mozzarella mixture on the toasted baguette right before serving and finish with balsamic glaze.

Tips

  • Grape Tomatoes: These are my favorite to use but you can swap these for any red tomato, like roma.
  • Mozzarella Pearls: These are typically found by the other fresh mozzarella and come in a tub of water. If you cannot find them, you can half or quarter fresh mozzarella balls or chop up a log of it. I do not recommend the more processed blocks of mozzarella for this recipe.
  • Baguette: You can use any small white french loaf.
  • Use good quality ingredients. Since this recipe is so simple, the quality and freshness of the ingredients is even more important.
  • Use a garlic press. This is the best way to get the garlic in small pieces since it will be served raw. You do not want to bite into a hunk of garlic. You can also use a large knife to mince it and repeat, until it is extremely fine.
  • Let the tomatoes marinate. While I prepare the bread I like to let the tomato mixture marinate. This allows time for the flavors to develop. You can also make this a couple of hours before serving and let it marinate in the refrigerator.
  • Toast & season the bread. This extra step makes a huge difference. The bread holds up better and has more flavor.
  • Do not assemble ahead of time. You want to spoon the tomato mixture on the toast right before serving. This ensures the bread does not become soggy.

Brianna May
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