Easy Tomato Bruschetta with Fresh Mozzarella, Basil, and Balsamic Glaze
My easy tomato bruschetta recipe with fresh mozzarella, basil, and balsamic glaze brings a glorious taste of Italian food to your home kitchen. This is a delicious appetizer for a big gathering which you can serve before soups, mains with meat, and other Italian-inspired dishes.
Tomato Mozzarella Bruschetta Recipe
I really went to town on this one with the flavors! I’ve always loved ordering bruschetta in Italy, which is often a one or two-ingredient combination with the bread.
That inspired me to load up the flavors in my recipe. You’ve got nutty roasted garlic, creamy mozzarella, and sweetness from the tomatoes and balsamic glaze.
These bruschettas are really indulgent. You’ll get your hands sticky, that’s for sure, but it’s oh-so worth it!
Ingredients
Let’s get started by first getting the following ingredients together:
- Bread – 1 loaf of bread (olive bread, sourdough, and ciabatta are all good options), cut into about 12 slices
- Tomatoes – 1.5 cup of baby tomatoes (about 250 grams or 8.8 oz) – pick the most flavorful tomatoes you can find as they are key in this recipe
- Mozzarella – 8.8 oz (about 250 grams) fresh mozzarella
- Fresh Basil – handful (about 15 grams or 3 tbsp when finely minced)
- Olive Oil – 3 tbsp of extra-virgin olive oil
- Garlic – 1 clove of garlic
- Salt – 1/2 tsp of kosher salt
- Balsamic Glaze – 2 tbsp balsamic glaze (optional)
Step-by-Step Instructions
Step 1 – Cut the baby tomatoes into quarters and add them to a large bowl.
Step 2 – Add the salt, one tablespoon of olive oil, minced garlic, and finely chopped basil to the bowl with tomatoes and give them a mix. Set them aside for now.
Step 3 – Cut the bread into 12 slices and brush olive oil on each slice of the bread. Then, toast them for a couple of minutes on each side on a grill or grill pan.
Step 4 – Cut the mozzarella into tiny cubes and add to the tomato mixture, then spoon the tomato-mozzarella mixture onto the bread.
Step 5 – Drizzle the balsamic glaze (optional).
Serving Suggestions
If you want to keep things Italian, you can serve this as part of a larger antipasto platter. Olives, prosciutto ham, cheeses, and grilled vegetables are just some ideas for dishes you could prepare.
I find that lots of greens and herbs, such as arugula, go well with bruschetta. You could also prepare a mixed greens salad in a bowl and serve them together.
I also like bruschetta with soups as a side. It gives you some crunch with a creamy soup, and you can give your guests the option of grilled bread with or without the tomato mozzarella topping, and let them serve themselves.
Honestly, though, this is the perfect grab-and-go party food. You can easily make a few large platters of bruschetta with a couple of loaves of bread, and just let your guests enjoy them as and when.
I also like to eat leftover ones for lunch. Put some shredded chicken or cured meats on top, and you pretty much have an open-face sandwich.
Have fun, get creative, and let me know in the comments if your dinner guests loved them!
Tomato Mozzarella Bruschetta Recipe Card
Tomato Mozzarella Bruschetta
Ingredients
- 1 loaf of bread (olive bread, sourdough, and ciabatta are all good options), cut into about 12 slices
- 1.5 cup of cherry/baby tomatoes (about 250 grams or 8.8 oz)
- 8.8 oz (about 250 grams) fresh mozzarella
- 3 tbsp finely chopped fresh basil
- 3 tbsp extra-virgin olive oil
- 1 clove of garlic
- 1/2 tsp of kosher salt
- 2 tbsp balsamic glaze (optional)
Instructions
- Cut the cherry/baby tomatoes into quarters and add them to a large bowl.
- Add the salt, one tablespoon of olive oil, minced garlic, and finely chopped basil to the bowl with tomatoes and mix them. Set them aside for now.
- Cut the bread into slices and brush olive oil on each slice of the bread. Then, toast them for a couple of minutes on each side on a grill or grill pan.
- Cut the mozzarella into tiny cubes and add to the tomato mixture, then spoon the tomato-mozzarella mixture onto the bread.
- (Optional) Drizzle the balsamic glaze over the tomato mixture and bread.
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Planning dinner or a summer party with lots of guests? This is a great recipe to keep in your back pocket. Keep it saved to one of your boards, ready for when you need to start preparing the food.
