Bruschetta with Mozzarella

Name: Bruschetta with Mozzarella
Prep time: 15 min
Total time: 15 min
Ingredients: 4 Roma tomatoes (seeds scooped out, diced); 8 ounces mozzarella cheese (diced); fresh basil leaves (chopped); 1 baguette (sliced); 1 tablespoon olive oil; salt to taste; 1 tablespoon unsalted butter

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Bruschetta with fresh Mozzarella, Roma tomatoes, basil, and balsamic drizzle, served on a toasted baguette is perfect combination of classic Italian flavors. This will be a quick and easy appetizer that can be served for any occasion.

Bread slices, topped with diced tomatoes, mozzarella, and basil, and drizzled with balsamic glaze.

Bruschetta is one of my favorite appetizers! It has the best combo of classic Italian flavors and it’s so easy to put together in just 15 minutes!

With just a few simple ingredients (Roma tomatoes, mozzarella cheese, basil, baguette, and balsamic grizzle), you will have an amazing treat that everyone will love!

Bread slices, topped with diced tomatoes, mozzarella, and basil.

Ingredients and Substitution

Baguette. Freshly baked French loaf will be perfect for this recipe. Sometimes, I like to use sourdough bread.
Tomatoes. In this recipe, I used Roma tomatoes. You can simply substitute it with any tomatoes you have on hands, including cherry tomatoes (like in my Cherry Tomato Bruschetta).
Mozzarella cheese. Make sure you buy good quality fresh mozzarella.
Basil. Fresh basil is a key to make the perfect bruschetta. Don’t try to substitute it with dried herb, it’s not going to work.
Balsamic drizzle. You can use any balsamic glaze you like. My favorite one is from Trader Joe’s (not sponsored).
Additional Ingredients. For more flavor and texture you can add these extra ingredients to the filling: red or sweet onion, prosciutto, fresh figs, avocado, minced garlic, etc.

French loaf, Roma tomatoes, mozzarella cheese, and basil on a cutting board.

How to make Bruschetta with Mozzarella

Slice a baguette into ¾-inch slices.

Preheat a large skillet over medium heat. Melt 1 tbsp butter and toast the bread until golden color on both sides. When done, just set aside to cool off.

First photo: Sliced French loaf on a cutting board. Second photo: Toasted bread slices in a skillet.

Cut the tomatoes in halves, and using a spoon, scoop out the seeds with the liquid and discard. Then dice the tomatoes.

Porcess photos of scooping out flesh from Roma tomatoes.

Dice mozzarella cheese, basil, and mix it together with chopped tomatoes.

Add 1 tbsp olive oil, pinch of salt and mix again.

Diced tomatoes, mozzarella, and basil in a bowl.

Transfer the toasted bread to the serving plate and top with tomato/mozzarella/basil mixture.

Drizzle with balsamic glaze and serve.

Toasted bread slices on a plate, topped with tomatoes, mozzarella, and basil.

Tips for Best Results

Tomatoes. Tomatoes have lots of liquid inside. To make sure your filing is not watery, scoop out the inside flesh with seeds before dicing.
Bread. I like to use fresh baguette that’s still soft inside with delicious outside crust.

Frequently Asked Questions:

How to store?

You can refrigerate the filling in an air-tight container for up to 3 days.

What’s the difference between caprese and bruschetta?

Bruschetta is a toasted bread, topped with tomatoes and basil. Caprese is a salad, made with tomatoes, basil, and mozzarella cheese.

Can I prep it ahead of time?

You can prepare the filling a few hours before and refrigerate. But I strongly suggest to assemble the toasted bread and the filling just before you serve it.

Do you serve bruschetta hot or cold?

While the bread is getting toasted, it will cool off fast before you top it with the filling. The appetizer itself is usually served at room temperature.

More appetizers ideas:

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