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Bruschetta with Mozzarella Recipe

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4 from 5 reviews

This Bruschetta with Mozzarella recipe is a delightful Italian appetizer featuring toasted baguette slices rubbed with garlic and topped with a fresh mixture of ripe tomatoes, basil, extra virgin olive oil, and creamy fresh mozzarella. Finished with a drizzle of balsamic glaze and flaky sea salt, this easy-to-make dish is perfect for serving as a light snack or party starter.

  • Total Time: 26 minutes
  • Yield: 4 servings

Ingredients

Bread and Topping

  • 1 baguette or ciabatta loaf, sliced 1/2 inch thick
  • Extra-virgin olive oil, for brushing
  • 2 garlic cloves, halved

Tomato Mixture

  • 1 lb ripe tomatoes (roma or plum), seeded and diced
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/3 cup fresh basil leaves, torn
  • 3 tbsp extra virgin olive oil

Final Toppings

  • 8 oz fresh mozzarella
  • 1 tbsp balsamic glaze
  • Flaky sea salt, to finish

Instructions

  1. Prepare and Toast the Bread: Heat a grill pan or broiler until hot. Lightly brush both sides of the baguette slices with extra-virgin olive oil. Place the slices on the grill pan or under the broiler and toast for about 2 to 3 minutes per side, until they develop a golden color with some char marks. Toasting the bread creates a crispy crust that helps prevent sogginess when topped.
  2. Add Garlic Flavor: While the toasted bread slices are still warm, take a halved garlic clove and rub the cut side across the surface of each slice. The rough texture of the bread acts like a grater and helps release the garlic oils, infusing the bread with a subtle garlic flavor.
  3. Prepare the Tomato Mixture: In a medium bowl, combine the diced tomatoes, half of the torn basil leaves, and 3 tablespoons of extra virgin olive oil. Season the mixture with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Gently stir to combine without breaking down the tomatoes too much.
  4. Assemble the Bruschetta: Tear or slice the fresh mozzarella cheese over each garlic-rubbed toast slice, creating an even layer that acts as a moisture barrier between the bread and the tomato mixture. Using a slotted spoon, gently spoon the tomato mixture on top of the cheese, allowing excess juice to remain in the bowl to avoid soggy bread.
  5. Finish and Serve: Scatter the remaining basil leaves over the tomatoes. Drizzle each bruschetta with 1 tablespoon of balsamic glaze and sprinkle a small pinch of flaky sea salt over the top. Serve immediately to enjoy the crisp texture of the bread and the fresh flavors.

Notes

  • Use firm ripe tomatoes like Roma or plum for the best texture and flavor.
  • To avoid soggy bruschetta, make sure to toast the bread well and spoon the tomato topping with a slotted spoon to drain excess juice.
  • Fresh mozzarella is preferable for the best creamy texture; you can tear or slice as preferred.
  • Balsamic glaze adds a sweet tangy finish, but if unavailable, reduce balsamic vinegar to a syrup or omit.
  • Serve bruschetta immediately after assembling to maintain crusty bread texture.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: Italian

Find it online: https://dishiary.com/bruschetta-with-mozzarella-recipe/