When I think of the perfect warm-weather appetizer, this bright and herby Bruschetta With Mozzarella is at the top of the list.
It’s hard to think of a better combination than fresh tomatoes (at their peak, please!), basil, really good olive oil, and vinegar. Pair these with crusty, freshly baked bread, and it becomes a truly special treat. Bruschetta stands in a league of its own when it comes to quick, uncomplicated appetizers that take simple, fresh ingredients and transform them into something memorable—served al fresco, ideally.
This version also includes mozzarella, which may not be traditional, but it brings to mind another wonderful and beloved appetizer—caprese. Think of this beautiful dish as a caprese salad on perfectly toasted rustic bread. The cheese adds a creamy element to the bruschetta, perfectly balancing the acidity of the tomatoes and balsamic glaze.
There are few things that sound more appetizing than this recipe on a warm, humid day, with the wind in my hair and an Aperol Spritz in hand. Next time you’re tasked with coming up with a quick bite for a group dinner, reach for this recipe. It’s a crowd-pleaser!
What is balsamic glaze?
You probably noticed that balsamic glaze is an optional ingredient for this recipe. However, I strongly suggest including it, as it really adds so much to the flavor of the dish. Originating in Modena, Italy, traditional balsamic vinegar is aged for years to develop a deep, complex flavor, which is then concentrated into a glaze for easy drizzling. It’s become a popular way to add sweetness and acidity to a vast range of dishes, ranging from bruschetta to roasted veggies, salads, and even certain sweets. Store-bought balsamic glaze works perfectly in this recipe, but making it at home is easier than you might think—just simmer balsamic vinegar and sugar or honey in a 1:1 ratio until it thickens to a syrupy consistency.
How do I store leftovers?
To store leftovers, keep the tomato-cheese topping and toasted bread separate. Place the tomato mixture in an airtight container in the fridge for up to 3 days (though it’s best consumed within 1-2 days). The toasted bread will lose its crispness, so it’s best to either wrap it tightly in a layer of plastic wrap followed by a layer of foil or store it in a separate airtight container.
Serving suggestions
There are so many options to choose from in Italian cuisine, offering something for everyone, whether you’re craving a vegetable-forward dish or something meatier. Try serving this bruschetta with mozzarella as an appetizer alongside something fabulous like this Spaghetti Squash Lasagna, Baked Eggplant Parmesan, or Baked Chicken Parmesan. If you’d like to serve this dish alongside a spread of other appetizers, I recommend trying this Tapenade, Whipped Feta Dip, and Prosciutto And Melon. Absolutely delicious!
Ingredients
- 3 large Roma tomatoes seeded and diced
- A handful of fresh basil leaves torn
- 2 garlic cloves minced, plus an extra clove for rubbing the bread
- Salt to taste
- Black pepper to taste
- 3 tablespoons extra virgin olive oil divided
- 1 loaf Italian or sourdough bread sliced into ¾-inch pieces
- 8 ounces fresh mozzarella cheese cut into small chunks
- Balsamic glaze for drizzling, optional
Instructions
- In a bowl, mix the diced tomatoes, torn basil, minced garlic, salt, and black pepper. Drizzle 2 tablespoons of olive oil over the mixture and toss gently. Allow the flavors to meld while you prepare the bread.
- Preheat your oven to 400°F. Arrange the bread slices on a baking sheet and brush each side with the remaining olive oil. Toast in the oven for 8-10 minutes until the edges are crisp and lightly golden.
- Rub each toasted bread slice with a cut garlic clove. Top with a generous spoonful of the tomato mixture, and add chunks of fresh mozzarella. Drizzle with balsamic glaze (if using), and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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