Easy Tomato Bruschetta with Fresh Mozzarella, Basil, and Balsamic Glaze
This easy tomato bruschetta is ideal for dinner parties, celebrations, or get-togethers at home. Each slice of toasted bread is topped with chopped tomatoes, minced garlic, cubed mozzarella, and finely chopped basil, optionally finished with a drizzle of balsamic vinegar.
You can make them alongside tomato, manchego, and serrano ham toast, some pesto prosciutto mozzarella crostini, these fig and goat cheese crostini, and many more crostini with all kinds of flavors.
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 or roasted 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 an arugula avocado tomato salad or arugula parmesan salad 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 and other crostini with a couple of loaves of bread, and just let your guests enjoy them as and when.
Have fun, get creative, and let me know in the comments if your dinner guests loved them!
Recipe Card
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.
You Might Also Like to Try
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.
