Bruschetta With Mozzarella

Bruschetta with mozzarella cheese (aka caprese bruschetta) makes a delicious appetizer in only 10 minutes. It is a simple dish that is full of fresh Italian flavors.   All you need is a French baguette, olive oil, garlic, fresh Roma or Campari tomatoes, fresh basil and fresh mozzarella cheese.  Easy peasy!  It is a great accompaniment to a nice fresh salad or a stand alone appetizer.  Try serving with my Green Salad With Citrus.

Ingredients needed to make Bruschetta With Mozzarella:

• 1 French baguette, cut into 1/2″ slices (about 24 slices of bread)
• 3 tbsp olive oil to drizzle over the bread
• 2 whole cloves garlic
• 6 Roma or Campari tomatoes, chopped and seeded (drain seeds and juices out so bruschetta isn’t too juicy)
• 1 tablespoon olive oil for tomato mixture
• Salt and pepper, to taste
• 1 lb fresh mozzarella cheese that is pre-sliced (you may have a few slices left over)
• 4-5 large fresh basil leaves, chiffonade by rolling leaves up and thinly slicing them

How to make Brushcetta With Mozzarella:

• Preheat your oven broiler.
• Slice your bread into 1/2″ slices and lay them out on a baking sheet lined with parchment paper.
• Drizzle each slice of bread lightly with olive oil.
• Toast the bread for about 3 minutes or until slices are golden brown.  Watch closely so the bread doesn’t burn.

• Take the bread out of the oven and rub each slice of bread with a raw garlic clove.  This adds great flavor to the bread.
• Place the chopped and seeded tomatoes into a medium bowl and add the olive oil.  Season with salt and pepper to taste.
• Place the toasted bread slices on a serving plate or tray.  Top each piece of bread with a slice of the mozzarella cheese.  Cut the cheese slices in half if needed to fit on the bread.
• Top the mozzarella cheese with a small spoonful of the tomato mixture.
• Garnish each slice with the fresh basil.

NOTES:

• If you prefer you can use pearl mozzarella cheese and mix it in with the tomatoes.
• The bruschetta can be drizzled with a balsamic glaze before you add the basil if desired.
• You can make as many pieces of bruschetta as you need and refrigerate the remainder of the tomato mixture for later.  The toasted baguette slices can be stored separately in a plastic bag until you are ready to use them.
• Leftover bruschetta can be covered with plastic wrap and stored in the refrigerator if you are going to use it by the next day.
• Any leftover tomato mixture should be used in 2 days.

Other yummy recipes to try:

Quick Pizza Quesadilla

Air Fryer Zucchini Fries

Greek Salad Skewers

Spinach Lasagna Roll-ups

Bruschetta with Mozzarella

LeAnn

Print Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Appetizer

Cuisine Italian

Servings 12

Calories 182 kcal

Ingredients

  

• 1 French baguette, cut into 1/2" slices (about 24 slices of bread)
• 3 tbsp olive oil to drizzle over the bread
• 2 whole cloves garlic
• 6 Roma or Campari tomatoes, chopped and seeded (drain seeds and juices out so bruschetta isn't too juicy)
• 1 tbsp olive oil for tomato mixture
• Salt and pepper, to taste
• 1 lb package pre-sliced fresh mozzarella cheese (you may have a few slices left over)
• 4-5 large fresh basil leaves, chiffonade by rolling leaves up and thinly slicing them

Instructions

 

• Preheat your oven broiler.
• Slice your bread into 1/2" slices and lay them out on a baking sheet lined with parchment paper. You should have about 24 slices of bread.
• Drizzle each slice of bread lightly with olive oil.
• Toast the bread under the broiler for about 3 minutes or until slices are golden brown. Watch closely so the bread doesn't burn.
• Take the bread out of the oven and rub each slice of bread with a raw garlic clove. This adds great flavor to the bread.
• Place the chopped and seeded tomatoes into a medium bowl and drizzle in the olive oil as you stir it into the tomatoes. Season with salt and pepper to taste.
• Place the toasted bread slices on a serving plate or tray.  Top each piece of bread with a slice of the mozzarella cheese.  Cut the cheese slices in half if needed to fit on the bread.
• Top the mozzarella cheese with a small spoonful of the tomato mixture.
• Garnish each slice with the fresh basil.
• NOTES:

  *If you prefer you can use pearl mozzarella cheese and mix it in with the tomatoes. *The bruschetta can be drizzled with a balsamic glaze before you add the basil if desired. *You can make as many pieces of bruschetta as you need and refrigerate the remainder of the tomato mixture for later.  The toasted baguette slices can be stored separately in a plastic bag until you are ready to use them. *Leftover bruschetta can be covered with plastic wrap and stored in the refrigerator if you are going to use it by the next day. *Any leftover tomato mixture should be used in 2 days.

Keyword Bruschetta with Mozzarella, Caprese Bruschetta, Tomato and Mozzarella Bruschetta