Bruschetta with Mozzarella is an insanely delicious combination of the most classic Italian flavors!! Tomatoes, basil and garlic team up with mozzarella to create a flavor bomb!
Plus this easy appetizer comes together in just 15 minutes and you’ll love it for entertaining!
Why you’ll love this recipe
What could be more perfect than tomatoes and mozzarella? This recipe combines the well known tomato bruschetta with fresh mozzarella creating a match that is made in heaven!
Bruschetta with mozzarella is ideal for entertaining particularly in summer when tomatoes are at their best. What’s not to love – minimal cooking and preparation with maximum taste and flavor!
This is such a simple, humble dish that like many Italian recipe relies on quality ingredients and a couple of easy steps to ensure perfect Bruschetta with mozzarella.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Ingredients
Like many good Italian recipes, this one relies on good quality ingredients to ensure a perfect bruschetta with mozzarella.
- sourdough or ciabatta bread – don’t use soft, fluffy white bread
- garlic
- tomatoes that are vine ripened and sweet
- fresh basil
- extra virgin olive oil
- salt
- bocconcini or fresh mozzarella
Variations
- Add an anchovy on each slice
- Use shaved Parmesan instead of mozzarella (it just wouldn’t be “bruschetta with mozzarella” though!)
Instructions
I like to cut the bread myself into ½ inch (almost 1½ cms) thick slices. However if you buy the loaf pre-sliced, don’t have it cut thinly.
- Cut the tomatoes roughly over a bowl to catch all the juices.
- Stir in torn basil leaves, extra virgin olive oil and salt.
- Toast the bread then rub the warm bread with a cut garlic clove.
- Spoon tomato mixture and the juices onto prepare bread then top with chunks of torn mozzarella.
To finish, drizzle with extra virgin olive oil and sprinkle with salt.
Tips for success
Firstly choose a great sourdough loaf. Please, please, don’t use a soft, fluffy, white loaf. You need the sourdough for its density, thick crust and of course, flavor.
Use a good serrated knife to cut it into thick slices and toast a little bit longer than normal or until nicely charred. To toast the bread use a griddle pan, electric toaster or or just pop it under the top element in the oven.
Don’t skip the step of rubbing the warm bread with a cut garlic clove. This is so good!! In fact, I even enjoy the bread just like this with a drizzle of olive oil and a sprinkle of salt. YUM!
Some recipe will ask you to deseed or drain the juice from the tomatoes. This is really not necessary if you use the dense bread that is well toasted. Why would you want to throw out the tomato flavor? Serve immediately after assembly so that the bread is not soggy. If the tomatoes are extra watery, leave the juices behind and just spoon over as much as you want.
Yes you can. The result will be slightly different but still delicious!
No, dried basil doesn’t have much flavor so I wouldn’t use it. Try spreading a thin layer of basil pesto on the bread after rubbing with garlic as an alternative.
This is so quick to make so that shouldn’t be necessary. However, if you prefer, the tomato mixture can be made around 30 minutes beforehand and the bread can be sliced in advance. The tomato mixture can become very watery if made too far in advance.
Serving suggestions
Why not allow diners to assemble their own Bruschetta with mozzarella? Simply serve a big bowl of the tomato mixture, torn mozzarella, olive oil and salt along with toasted, garlicky bread and let everyone dig in!
To complete the Italian feast, you can include:-
- fresh ricotta
- salami
- prosciutto
- a hard cheese
- my Nonna’s peperonata
- roasted cherry tomatoes
- fresh figs
- toasted, garlicky sourdough
- fresh homemade pastas such as my garganelli or my cavatelli, serve them both on the side with sauce.
Now, that’s a feast for the eyes and the stomach!
More recipes like this
Focaccia Genovese
Stuffed Zucchini with Ricotta
Rice Stuffed Tomatoes
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Bruschetta with Mozzarella Recipe
Ingredients
- 8 slices sourdough bread in ½ inch slices (or a little less than 1½ cm)
- 2 garlic cloves
- 4 tomatoes
- 3 tablespoons extra virgin olive oil plus more for finishing
- 1 teaspoon salt plus more for finishing
- fresh basil leaves as much as you like
- 4 oz (115 grams) bocconcini or fresh mozzarella
Instructions
- Cut the tomatoes roughly over a bowl to catch all the juices.
- Stir in torn basil leaves, extra virgin olive oil and salt.
- Peel garlic and cut in half.
- Toast the bread then rub the warm bread with a cut garlic cloves.
- Divide the tomato mixture and as much of the juices as you like onto prepare bread.
- Tear mozzarella into some chunks and scatter over the tomato.
- To finish, drizzle with extra virgin olive oil and sprinkle with salt.
- Serve immediately after assembly so that the bread is not soggy
Notes
- Firstly choose a great sourdough loaf. Please, please, don’t use a soft, fluffy, white loaf. You need the sourdough for its density, thick crust and of course, flavor.
- Use a good serrated knife to cut it into thick slices and toast a little bit longer than normal or until nicely charred. To toast the bread use a griddle pan, electric toaster or or just pop it under the top element in the oven.
- Don’t skip the step of rubbing the warm bread with a cut garlic clove.
- Some recipe will ask you to deseed or drain the juice from the tomatoes. This is not necessary if you use the dense bread that is well toasted. If the tomatoes are extra watery, leave the juices behind and just spoon over as much as you want.
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What a perfect summer treat with beautiful colour and flavour!
angiesrecipes