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Mozzarella Bruschetta is a delicious, easy appetizer that everyone will love. Top toasted slices of baguette with fresh mozzarella, and a fresh, savory tomato salad. A drizzle of balsamic glaze adds a lovely tang and brightness to the dish.
Bruschetta with Mozzarella is a twist on a classic, pairing creamy Mozzarella cheese with fresh tomatoes and basil. If you love tomatoes and cheese, you should also try my Antipasto Skewers or Caprese Stuffed Chicken.
Why We Love This Recipe
- This bruschetta appetizer is easy to whip up, making it perfect for last-minute guests.
- It’s classy and elegant with a subtle rustic appeal, making it perfect for just about any occasion.
- With fresh ingredients and simple seasonings, this simple appetizer is incredibly uncomplicated and easy to prepare!
- The bright flavors of the tomatoes and basil paired with the creamy cheese, crunchy bread, and sweet and tangy balsamic vinegar are like a party in your mouth!
- Make the separate ingredients ahead of time, like preparing the tomato mixture and toasting the bread.
RECIPE WALK-THROUGH
Ingredients For Mozzarella Bruschetta
- Tomatoes – Roma tomatoes or tomatoes on the vine are the best choice for this Mozzarella Bruschetta recipe. You can also use cherry tomatoes, grape tomatoes, or seeded heirloom tomatoes.
- French Baguette – When serving a dish like this, I recommend buying two baguettes just in case you end up needing extra! If you end up having one leftover, you can freeze it for later, and pair it with Spinach Dip or Pimento Cheese.
- Fresh Mozzarella Cheese – This is the ball of mozzarella cheese that you find in the deli section or that you might use for lasagna. Do not buy the brick style or pre-shredded.
- Garlic – Fresh garlic will give the best flavor, but if you only have minced jarred garlic, you can use that.
- Fresh Basil Leaves – Again, fresh is optimal, but if you only have access to dried basil, use about a teaspoon and add more if needed. Fresh leaves will not only add incredible flavor, but color as well.
How To Make Mozzarella Bruschetta
See the recipe card below for full, detailed instructions
Prepare the tomatoes. Remove the core and the seeds and finely dice the tomatoes. Place in a colander over a medium size bowl and season them with salt.
Grill the crostini. Slice the baguette into half-inch thick slices. Brush with olive oil and brown in a grill pan or cast iron skillet. Transfer to a baking sheet, grilled side up. If you don’t have a grill pan, broil the bread on a baking sheet for a couple of minutes, watching closely so it doesn’t burn.
Melt the cheese. Top toasted baguette slices with a slice of cheese and bake for a few minutes, just long enough to slightly melt the cheese.**
Chiffonade the basil. Stack basil leaves and roll up like a cigar, then slice thin into ribbons.
Mix the tomato salad. Pour out the liquid from the tomatoes and place tomatoes, garlic, balsamic vinegar, basil, and a pinch of salt and pepper in the bowl. Toss to combine.
Assemble the bruschetta. Spoon the tomato mixture onto the cheese covered baguette slices, drizzle with balsamic glaze, and serve immediately.
PRO TIP: To slice the ball of fresh mozzarella to fit the bread slices, Slice the ball in half, place the flat side down, and slice into half circles. This will create sharp corners on the cheese, if you’d like to round them off you can do so by rolling the tip of a spoon across the corner to round it off.
Serving Suggestions
Instead of assembling yourself, put the cheese topped baguette sliced on a serving platter, the tomato mixture in a small serving bowl, and put out with the balsamic glaze for guests to top their own baguette.
If you do let your guests make their own, offer a slotted spoon for serving up the tomato salad. There will be quite a bit of water in the bowl from the tomatoes.
This appetizer is great as part of an Italian spread or as a starter for an Italian meal. It pairs beautifully with Margherita Flatbread, Hot Italian Sliders, or Mozzarella Sticks.
Variations
- Cheese: Instead of slicing and melting the Mozzarella, you could use Bocconcini or mozzarella pearls mixed with the tomatoes. Or try adding ¼ cup shredded parmesan to the tomato salad if you have it on hand.
- Make your own balsamic glaze: Place 1 cup balsamic vinegar and a generous pinch of sugar in a saucepan. Bring to a boil, reduce to a simmer, and cook down until it thickens and coats the back of a spoon. It will thicken as it cools.
- Prosciutto: Fold a slice of prosciutto ham on top of the tomatoes.
Storage Tips
The Best Way to Store Leftovers
The tomato salad is best served immediately but can be stored in the refrigerator for up to 1-2 days. You will need to strain out the liquid before serving. The toasted bread can be stored in a resealable plastic bag for up to 3-4 days.
Recipe Tips
- Grilling the bread is an extra step, but very worth the time. The deep char adds a wonderful depth of flavor to the dish, and it also helps the bread to hold up against the moisture of the tomatoes.
- Be sure to slice the baguette thin (about ½”). If the bread is too thick, it will be very difficult to bite through.
- Fresh baguette is best, but you can purchase the bread the day before and store it at room temp covered tightly with plastic wrap until the next day.
- This tomato salad recipe is very forgiving. Taste, and adjust the balsamic and/or salt as needed.
More Easy Appetizer Recipes
Mozzarella Bruschetta
Equipment
- Grill pan or outdoor grill optional
Ingredients
- 1 ½ pounds Roma tomatoes or tomatoes on the vine
- 1 French baguette sliced thinly on the bias
- ¼ cup Olive oil
- 16 ounces Fresh mozzarella sliced ⅛” thick
- 2 cloves Garlic pressed
- 2 tablespoon Balsamic vinegar
- 12 Large basil leaves
- 1 teaspoon Coarse Kosher salt plus more to taste
- Freshly cracked black pepper
- Balsamic glaze for serving
Instructions
- Remove the tomato core by making a triangular cut under the stem, grasp the triangle cut and pull toward the other end of the tomato to remove the core. Gently scrape out any remaining seeds. Finely dice the tomatoes and place in a fine mesh strainer over a bowl, toss with a pinch of the salt and allow tomatoes to drain some excess moisture while you prep the bread. The salt will pull the moisture out.
- Preheat a cast iron grill pan on medium high. Lightly brush one side of each baguette slice with olive oil. Grill, olive oil side down, until charred. Remove to a baking sheet.
- Preheat oven to 400℉. Top each baguette piece with a slice of mozzarella. Place in the oven for about 5 minutes to soften the cheese.
- While the cheese softens; stack basil leaves and roll up like a cigar, slice thin into ribbons (chiffonade). Drain any excess water from the bowl and add the tomatoes, garlic, balsamic vinegar, basil, a pinch of salt and pepper. Toss gently, taste and adjust seasoning if needed.
- When cheese has softened; top each piece with about a tablespoon of the tomato mixture, drizzle with the balsamic glaze, serve immediately. Alternately, put the cheese topped baguette sliced on a serving platter, the tomato mixture in a small serving bowl, and put out with the balsamic glaze for guests to top their own baguette.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
