This easy Bruschetta with Mozzarella is the perfect cold summer appetizer. It is full of grape tomatoes, mozzarella pearls, fresh basil, and garlic. Serve this mixture on top of baked slices of baguette drizzled with balsamic glaze.
This mozzarella bruschetta recipe is one of my favorite snacks to make in the summer, along with my Chipotle Copycat Roasted Chili Corn Salsa and easy Mango Pico de Gallo.
Another one of my go-to cheesy appetizers is Cream Cheese Stuffed Mushrooms.
This bruschetta is delicious on scooped up with sliced baguette, Easy Rustic Bread, Parmesan Rosemary Bread, or even on top of a Cast Iron Seared Chicken Breast.
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Why You'll Love This Recipe
- This easy bruschetta with mozzarella and balsamic is a great no cook cold summer appetizer.
- This bruschetta is loaded with mini mozzarella pearls. They add some creamy richness to the tomato mixture.
- The extra virgin olive oil and garlic really help flavor the tomatoes.
- This recipe is a great way to use fresh basil or cherry tomatoes from your garden.
- Bruschetta is super versatile. It can be served on its own, with bread, or even on grilled chicken or fish.
Ingredients & Substitutions
- Grape Tomatoes: These are my favorite to use but you can swap these for any red tomato, like Roma tomatoes. If using a whole tomato, it is best to remove the seeds. Use a paper towel to drain some of the excess liquid from the cut tomatoes so they do make the mixture watery.
- Mozzarella Pearls: These are typically found by the other fresh mozzarella and come in a tub of water. If you cannot find them, you can half or quarter fresh mozzarella balls or chop up a log of it. I do not recommend the more processed blocks of mozzarella for this recipe.
- Baguette: You can use any small white french loaf.
- Balsamic Glaze: This is a thick and sweet sauce made from reduced balsamic vingar. You can make it homemade or just buy it. It is not the same a balsamic vinegar.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Bruschetta with Mozzarella
Quick Overview
- Chiffonade the basil.
- Toss the tomato basil mixture.
- Toast bread on a roasting pan & serve on bread slices.
Step by Step Instructions
ROLL: Stack 3-4 basil leaves on top of each other. Roll them up as tightly as possible.
FOLD: Slice the roll thinly with a sharp knife to create thin ribbons.
Step 1: In a large bowl, combine the tomatoes, mozzarella, garlic, basil, olive oil, salt, and pepper.
Step 2: Fold until all of the ingredients are well combined. Set aside while you prepare the bread.
NOTE - This allows the flavors to meld together.
Step 3: On a large baking sheet, place the sliced baguette in a single layer. Brush with olive so each piece is lightly coated. Season with salt if desired.
Step 4: Bake for 4-5 minutes. Broil for 1-2 minutes for more color if desired. Spoon the tomato and mozzarella mixture on the toasted baguette right before serving and finish with balsamic glaze.
NOTE - The bread will continue to harden after it cools.
Expert Tips & Variations
- Use good quality ingredients. Since this recipe is so simple, the quality and freshness of the ingredients is even more important.
- Use a garlic press. This is the best way to get the garlic in small pieces since it will be served raw. You do not want to bite into a hunk of garlic. You can also use a large knife to mince it and repeat, until it is extremely fine.
- Let the tomatoes marinate. While I prepare the bread I like to let the tomato mixture marinate. This allows time for the flavors to develop. You can also make this a couple of hours before serving and let it marinate in the refrigerator.
- Toast & season the bread. This extra step makes a huge difference. The bread holds up better and has more flavor by adding just a little oil, salt and pepper.
- Do not assemble ahead of time. You want to spoon the tomato mixture on the toast right before serving. This ensures the bread does not become soggy. However, the bruschetta mixture can be the day before and stored in the fridge. It gets better with time!
- Add pesto. Spread some pesto on the toasted bread before serving.
- Add prosciutto. Fold a thinly sliced piece of prosciutto and place it on the crostini before serving.
FAQs
The ingredients are pretty similar but the preparation is different. While tomatoes for bruschetta are chopped up, caprese tomatoes and mozzarella are sliced in large pieces. Caprese is usually served as a salad, not with bread.
Bruschetta pairs well with other cold appetizers, like antipasto platters, salads, pickled red onions or other vegetables, charcuterie, or even hot dishes like pasta or chicken.
Traditionally bruschetta is served cold. I have seen some recipes that cook tomatoes. I do not think this is necessary.
Bruschetta is an Italian antipasto (first course or appetizer). It means “grilled/toasted bread with toppings”. Stale bread was often used for this dish.
Italian or french loaf, like baguette. It is typically made from a mixture of diced tomatoes, garlic, extra virgin olive oil, and basil. This is served on top of toasted bread. My version incorporates some fresh mozzarella for extra flavor and texture.
More Italian Recipes
Bruschetta with Mozzarella
Equipment:
Ingredients:
- 16 ounces grape tomatoes, halved*
- 6 ounces fresh mozzarella pearls*
- 2-3 cloves garlic, pressed or minced
- ¼ cup basil ribbons, chiffonade, see photos above
- 2 Tablespoons olive oil, plus more for brushing the bread
- ½ teaspoon salt
- fresh cracked pepper
- 1 small baguette, sliced ½ inch thick*
- balsamic glaze*
Instructions:
- Review all recipe notes and instructions before beginning.
- Preheat the oven to 400 degrees.
- Stack 3-4 basil leaves on top of each other. Roll them up as tightly as possible.
- Slice the roll thinly with a sharp knife to create thin ribbons.
- In a large bowl, combine the tomatoes, mozzarella, garlic, basil, olive oil, salt, and pepper.
- Fold until all of the ingredients are well combined. Set aside while you prepare the bread.
- On a large baking sheet, place the sliced baguette in a single layer. Brush with olive so each piece is lightly coated. Season with salt if desired.
- Bake for 4-5 minutes. Broil for 1-2 minutes for more color if desired. Spoon the tomato and mozzarella mixture on the toasted baguette right before serving and finish with balsamic glaze.
Notes:
- Grape Tomatoes: These are my favorite to use but you can swap these for any red tomato, like Roma tomatoes. If using a whole tomato, it is best to remove the seeds. Use a paper towel to drain some of the excess liquid from the cut tomatoes so they do make the mixture watery.
- Mozzarella Pearls: These are typically found by the other fresh mozzarella and come in a tub of water. If you cannot find them, you can half or quarter fresh mozzarella balls or chop up a log of it. I do not recommend the more processed blocks of mozzarella for this recipe.
- Baguette: You can use any small white french loaf.
- Balsamic Glaze: This is a thick and sweet sauce made from reduced balsamic vingar. You can make it homemade or just buy it. It is not the same a balsamic vinegar.
- Use good quality ingredients. Since this recipe is so simple, the quality and freshness of the ingredients is even more important.
- Use a garlic press. This is the best way to get the garlic in small pieces since it will be served raw. You do not want to bite into a hunk of garlic. You can also use a large knife to mince it and repeat, until it is extremely fine.
- Let the tomatoes marinate. While I prepare the bread I like to let the tomato mixture marinate. This allows time for the flavors to develop. You can also make this a couple of hours before serving and let it marinate in the refrigerator.
- Toast & season the bread. This extra step makes a huge difference. The bread holds up better and has more flavor by adding just a little oil, salt and pepper.
- Do not assemble ahead of time. You want to spoon the tomato mixture on the toast right before serving. This ensures the bread does not become soggy. However, the bruschetta mixture can be the day before and stored in the fridge. It gets better with time!
Oh So Delicious
Thanks Christine!