You can't go wrong serving this Bruschetta with Mozzarella recipe! It's a classic combination of vibrant tomatoes, fresh basil & garlic, and creamy mozzarella cheese served over perfectly toasted baguette slices. It's a fast and easy appetizer that's done in 15 minutes and gets rave reviews every time!
One recipe that is equally loved across our family is bruschetta. It's a flavorful appetizer that's surprisingly fast to make and yet tastes like you made a lot of effort. This recipe for Bruschetta with Mozzarella has an extra level of delicious, creamy cheese that really takes it over the top!
Some of our other favorite easy appetizer recipes are these Chicken Apple Sausages with Maple Glaze or these festive Hot Honey Brie Bites Recipe or these truly amazing Jalapeno Bacon Deviled Eggs. Or skip the main course all together and make Hot Honey Chicken Sliders!
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Why this recipe is great
- Fast and easy (just 15 minutes!)
- All fresh ingredients
- Plenty of variations to make it your own
- Great for serving a crowd
- Perfect for your Thanksgiving recipes, Christmas, snack boards, or Game Day Recipes
Ingredients for bruschetta with mozzarella
- Cherry tomatoes: I like cherry or grape tomatoes for their sweet flavor, but you can also use roma tomatoes in a pinch. I do not remove the seeds for small tomatoes, but I suggest removing them if using romas.
- Fresh basil: Don't substitute with dried basil.
- Fresh garlic: I buy mine minced, but you can also buy fresh garlic cloves.
- Fresh mozzarella cheese: This should be a whole-milk, high moisture cheese that often comes in a ball (not the shreddable block of cheese). You can also use mozzarella pearls (aka mini mozzarella balls). Do not substitute cream cheese.
- Extra virgin olive oil: A quality oil will give you more flavor.
- Balsamic vinegar: Tangy balsamic vinegar is completely optional, but delicious.
- French baguette: French bread is usually too wide. French baguette slices are the perfect size. This is a good time to use day-old bread.
- Salt and black pepper: Just a touch to bring out the flavors.
Helpful kitchen tools
How to make bruschetta with mozzarella
This mozzarella bruschetta recipe is super easy to make. Follow these step-by-step instructions and you'll be done before you know it.
1. Using a sharp knife, chop your ingredients into small pieces, including the fresh tomatoes, basil, and mozzarella. In a large bowl, combine the bruschetta mixture together. Set aside to let the flavors marinate.
2. Preheat the oven to 400°F. Using a serrated knife, slice the baguette into ½ - ¾ inch slices and brush with a little bit of olive oil. I do this with a silicone brush (affiliate).
3. Toast the bread on a large baking sheet for 5-7 minutes, or until warmed through and starting to brown. Then turn on the broiler and cook for another 1-2 minutes, until nicely golden but still soft in the center.
4. Spoon the tomato topping on the toasted bread slices. Serve immediately so the bread slices stay crispy.
Variations
There are plenty of substitutions you can make to add your own twist to tomato bruschetta, although it is truly a perfect appetizer as is.
- Add a drizzle of balsamic glaze over the top. Amazing!
- Melt the mozzarella cheese on the slices of baguette, then add the tomato mixture on top. Reminds me of caprese bruschetta.
- Add a thin layer of prosciutto under the tomato mixture.
- Add some finely diced red onion or shallot.
- Toast the slices of bread with garlic-infused oil for a pop of extra flavor.
- Try different types of bread. Traditional bruschetta is made with french baguettes, but you can also use thick slices of sourdough, ciabatta or any rustic bread loaves.
- Serve the leftovers over the top of grilled chicken breast.
- Use these Hot Honey Marinated Mozzarella Balls in place of the plain cheese.
For a crowd
You can easily serve bruschetta with mozzarella to a crowd. Simply double or triple the recipe as needed, toasting the bread in rounds. We also have a few prep ahead tips in the FAQ section below.
FAQs
Bruschetta is a chopped tomato and basil mixture served over toasted bread. Caprese salad is made with sliced tomatoes and mozzarella cheese (not chopped) and it is not served over bread.
If you used under-ripe tomatoes, your bruschetta may have a bitter taste. I suggest using bright red, sweet tomatoes (such as cherry or grape tomatoes).
The vinegar and salt will break down the tomatoes, causing them to release more juices. To avoid this, allow excess liquid to drip off the tomatoes before adding to the bowl. You can also add the salt and vinegar shortly before serving.
The topping is best served at room temperature over freshly toasted bread. However, you can serve the topping cold as well.
Bruschetta is best served fresh and does not store very well. However, if you have leftovers you can store them in an airtight container in the fridge for 2-3 days. You will need to drain the accumulated liquid before serving.
It is best to serve bruschetta very fresh. If you would like to prep it ahead, I suggest chopping and measuring the ingredients and storing them separately in the fridge for 1-2 days. Then combine them when ready to serve.
Tips and tricks
- Use good quality ingredients. You won't regret it.
- If you have the time, allow the topping to marinate for 20-30 minutes to bring out all the flavor.
- Allow everyone to assemble as they eat instead of serving a prepared tray. This will let the bread stay crispy.
Recipe
Easy Bruschetta with Mozzarella
Equipment
- baking sheet (affiliate)
- Silicone brush (affiliate)
Ingredients
- 2 cups cherry tomatoes chopped into quarters
- 2 tablespoon basil chopped finely
- 1½ tablespoon garlic minced
- ½ cup (2.5 oz) fresh mozzarella cheese cut into small cubes
- 2 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar optional
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Bread
- 1 large French baguette
- Olive oil
Instructions
- Preheat the oven to 400°F.
- Chop the topping ingredients. Combine in a large bowl. Set aside to let the flavors marinate.2 cups cherry tomatoes, 2 tablespoon basil, 1½ tablespoon garlic, ½ cup (2.5 oz) fresh mozzarella cheese, 2 tablespoon extra virgin olive oil, 1 tablespoon balsamic vinegar, ½ teaspoon kosher salt, ⅛ teaspoon black pepper
- Slice the baguette into ½ - ¾ inch slices and brush with a little bit of olive oil. Cook on a baking sheet for 5-7 minutes, or until warmed through and starting to brown. Turn on the broiler and cook for another 1-2 minutes, until nicely golden but still soft in the center.1 large French baguette, Olive oil
- Spoon the tomato topping on the toasted bread slices. Serve immediately.
Notes
- Use good quality ingredients. You won't regret it.
- If you have the time, allow the topping to marinate for 20-30 minutes to bring out all the flavor.
- Allow everyone to assemble as they eat instead of serving a prepared tray. This will let the bread stay crispy.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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