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Tomato, Mozzarella and Basil Bruschetta recipe

Tomato, Mozzarella and Basil Bruschetta recipe

  • Recipes
  • Dish type
  • Side dish

An appetiser that will knock the socks of any guest. Baguette slices are grilled and then topped with the flavours of the Mediterranean - tomatoes, sun-dried tomatoes, basil, balsamic vinegar and mozzarella.

2882 people made this

IngredientsServes: 12

  • 6 plum tomatoes, chopped
  • 55g sun-dried tomatoes, packed in oil, chopped
  • 3 cloves garlic, finely chopped
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 baguette or French stick
  • 225g grated mozzarella cheese

MethodPrep:15min ›Cook:7min ›Extra time:10min marinating › Ready in:32min

  1. Preheat the grill.
  2. In a large bowl, combine the plum tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for 10 minutes.
  3. Cut the baguette into 1.75cm slices. On a baking tray, arrange the baguette slices in a single layer. Grill for 1 to 2 minutes, until slightly brown.
  4. Divide the tomato mixture evenly over the baguette slices. Top the mozzarella cheese.
  5. Grill for 5 minutes or until the cheese is melted.

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Reviews & ratingsAverage global rating:(3069)

Reviews in English (2034)

Everyone even the fussy eaters absolutely loved this. 10/10.-18 Aug 2014

by Nicole

This is the BEST bruschetta recipe I've ever tried, and I've tried a bunch of them! Here are a few tips from someone who has made this recipe at least a dozen times: 1) Once, I couldn't find sun-dried tomatoes packed in oil and used the dry kind. Perhaps it was my imagination, but I think I lost some of that distinctive sun-dried tomato flavor. 2) The recipe suggests that you could use dried basil if you're in a pinch. That's true, but use it ONLY if you're in pinch! Fresh basil (I chiffonade mine) is part of what makes this recipe so absolutely delicious. 3) The recipe calls for shredded cheese, but I like to buy bulk mozzarella and slice it into pieces that are about 1/8" thick, and that are sized to fit onto the bruschetta. That keeps your cheese from falling off the sides, and it creates a nice "blanketing" effect over your tomato mixture that keeps it from falling off when you're eating it. Enjoy!-18 Jan 2005

by RogueOnion8

Delicious. My friends felt there was something missing and next time I plan on adding some fresh cut Oregano and doubling the garlic. I also plan on cutting the amount of olive oil used in half to only 1/8 cup. From the suggestions of previous reviewers I decided to brush olive oil onto the bread, broil it for a couple minutes, then add the topping. The cutting of the tomatoes did take a bit of time and I think substituting a couple cans of diced tomatoes would be fine. Just be sure to use FRESH herbs! I will be adding this receipe to my regular rotation.-16 May 2005


Tomato, Mozzarella and Basil Bruschetta

20 Makes 36 Bruschetta

Originally seen on Everyday Italian. Episode: Cocktail Party.

Preheat oven to 375 degrees F.

In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.

On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.


Tomato Basil Bruschetta With Mozzarella And Balsamic Vinegar

Fresh, garden tomatoes&hellip Italian caprese flavors&hellip Mmmm so good.

From breakfast burritos, salsas, and salads, to sandwiches, tacos, and pastas, we eat a lot of tomatoes. In the summer, when our garden is producing tomatoes like crazy, we eat them every day — sometimes more than once a day!

It’s hard to believe that until a only few years ago, I didn’t really care for tomatoes and only ate them in salsa. I think it’s because I was mainly eating grocery store tomatoes, which are often picked before they are ripe, and now we eat almost all garden tomatoes or farmers’ market tomatoes.

We also plant basil every summer in our backyard garden and I just can’t get enough Tomato Basil Bruschetta With Mozzarella And Balsamic Vinegar. This caprese appetizer is so fantastic, especially on a thick cut french bread baguette.

What I love about this caprese bruschetta recipe is that it can be a party appetizer, quick afternoon snack, or a light lunch or dinner. Plus, with only five main ingredients — basil, mozzarella, tomatoes, French baguette, and balsamic vinegar — it is super simple and fast to make!

Begin with slicing the French bread baguette into thick slices and arranging them on a baking stone. Then lightly brush the bread with olive oil, sprinkle on just a little bit of Italian seasoning and coarsely ground salt, and put them under the broiler until the edges begin to brown — watching them carefully so they don’t burn.

While the bread is toasting, slice the basil leaves into strips and chop the tomatoes and fresh mozzarella, tossing the tomatoes with a bit of olive oil and Italian seasoning. When the bread is done toasting, drizzle balsamic vinegar over the bread, top with the tomatoes, mozzarella, and basil, and serve immediately.

Because I can’t eat mozzarella (dairy), I make some bruschetta without it, and trust me, they are just as good with only the tomato and basil!


Tomato, Mozzarella, and Basil Bruschetta

We invite friends over for dinner fairly regularly. When company’s coming, I’m always so focused on getting the the main course and a dessert put together that appetizers are an afterthought. You’ve heard me say before that I’m usually scrambling at the last minute to find some cheese and olives and hoping against hope that there are some crackers in the pantry that aren’t stale. I’ve even been known to fly over to Trader Joe’s minutes before guest are arriving to pick up a pre-dinner snack.

Well, you don’t have to tell me that cheese and crackers don’t live up to what I’m capable of making. I finally decided that I must come up with a repertoire of easy snacks that I could prepare in a few minutes. This versatile starter quickly climbed to the top of my easy-to-put-together appetizer list and is appropriate to serve with almost any meal.

You may be thinking that tomato bruschetta is only a summer appetizer. Clearly, good tomatoes make a difference and I’ll always opt for heirloom tomatoes if I can find them. However, I’ve also used the basic Roma tomatoes that I get at my supermarket with great success. When you doctor them up with basil, olive oil, and balsamic vinegar, most tomatoes will work for this recipe any time of the year.

My dinner guest always enjoy these bruschetta and they never know that it only took me minutes to put them together.


2. In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.

3. On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.


Tomato, Mozzarella and Basil Bruschetta

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Getting together with a group of friends is always a good idea and adding food to the mix is an even better one. If you’re enjoying a night in with a movie and wine – replace the popcorn with bruschetta, a delicious Italian antipasto.

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

Servings: 25

Ingredients:
3 cups diced tomatoes
5 tablespoons chopped fresh basil
1 tablespoon minced garlic
¼ cup olive oil
Salt and pepper
Shredded mozzarella
Sliced baguette

1. Preheat oven to 450°F.
2. Chop tomatoes into small chunks.

5. Combine the tomatoes, basil, garlic and oil in a bowl.

6. Season the mixture with salt and pepper and stir well.

7. Sprinkle grated mozzarella on the baguette slices.

8. Bake slices for around 5 minutes or until golden brown.

9. Put a spoonful of the tomato mixture on each slice, serve and enjoy.

If you’re not a fan of tomatoes, try these bruschetta variations.


Roasted Tomato and Fresh Mozzarella Bruschetta

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Roasting tomatoes concentrates their natural sugars and intensifies their flavor. Piling them on grilled garlic toast with milky slices of fresh mozzarella and basil creates an easy, elegant appetizer.

Special equipment: You will need a pastry brush.

This recipe was featured as part of our story on Bruschetta, the Fancy Toast for Parties.


Baked Tomato Bruschetta

Lunch is the most important meal of the day for me – mainly because I skimp on breakfast and dinner is reserved for more low-calorie type meals so lunchtime is when I can REALLY indulge. But according to a survey by Right Management, only 1/3 of American workers take a lunch break and another third spend lunch at their desks! So I am thrilled to be a part of Sargento’s “Take A Real Lunch” campaign to take back our lunch hour to refuel our minds and bodies with natural, fresh-tasting ingredients. With natural ingredients like Sargento’s mozzarella sliced cheese, crusty bread slices, fresh cherry tomatoes and basil leaves, I can make this simple bruschetta that comes together in just 15 minutes! And even if you’re stuck at work and without an oven, you can simply add a slice of Sargento’s mozzarella cheese and melt that right on the bread in your microwave for about 30 seconds! Then you can spoon on that refreshing tomato-basil mixture before diving right in. Now who said you had to skimp lunch at work?


Warm Tomato Bruschetta with Mozzarella

Warm tomatoes kissed with the sun epitomize summer for me. I love seasonal tomatoes so much that I hesitate to eat tomatoes any other time of the year, they just don’t measure up. Favorite dishes include this tomato pie and this salad with mozzarella, tomato, avocado and pine nuts.

Still, I think this simple dish of Warm Tomato Bruschetta with Mozzarella is my favorite and thought it worthy of pulling from the archives.

There is nothing fussy, simply some warm, crusty bread topped with fresh mozzarella and tomatoes that are dressed with a touch of olive oil, balsamic vinegar, herbs, salt and pepper. This week this simple but outstanding dish is my contribution to the Food Network’s #SummerSoiree theme of tomatoes. Be sure to check out the links after the recipe for even more wonderful tomato recipes.

I grew up in the Midwest, in a suburb of St. Louis. Where a shovel meeting dirt resulted in something I never appreciated until I left. Warm, brown, magical dirt. Where tomatoes grew that fit the palm of your hand and a tomato sandwich with salt and mayonnaise were all you needed. I appreciate those tomatoes the most now that they are simply the stuff of legends for me.

Denver’s soil is filled with clay and needs to be hugely amended to be fit for planting anything but beyond that?

Our altitude, the late seasonal planting date and the cool nights simply are not conducive to tomatoes like Missouri was…so I often find that cherry tomatoes are my favorite and I loved the two colors that I found at this past weekend’s farmers market. Cute, colorful and tasty perfect for this bruschetta.

I am growing tomatoes in some large pots but as hard as it might be for those of you with early planting dates to believe, I’ve not harvested any yet. Our normal date to plant and hope we’ve missed the last freeze is May 15 but we had non-stop rain and a couple of hailstorms this spring so I waited a bit longer and my little tomato crop has been delayed.

I’ve just got two kinds, some cherry tomatoes and two nice plants of Early Girl. They are starting to turn orange so yes, I’m excited that soon, VERY soon I will have my first homegrown tomato sandwich followed by this simple dish. In the meantime, the farmers market it is.

And I have to admit, these were pretty perfect. I need to find some plants that produce the little yellow tomatoes I love the color combination in this finished dish.

While the tomatoes rein supreme in this dish, the other ingredients need to have some klout too. Good olive oil too. Do you remember the first time you had olive oil? I do…and I did not like it either. Much like my first experience with butter after growing up with margarine it took some getting used to.

Well, I’m beyond used to it now and love it and any dish with fresh ingredients like this calls for good olive oil.

Actually the simplicity of ingredients calls for good everything olive oil, fresh mozzarella (not shredded), fresh herbs and a gorgeous loaf of Tuscan boule combine with the star of the show, the best tomatoes. I’m convinced I need to make this again very soon how about you?


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                Bruschetta with tomatoes, mozzarella and olives recipe

                I usually serve bruschetta as a starter before the meat is cooked, and no sooner is a plate of it put in the centre of the table than it magically disappears and I get requests for more.

                It is ideal for large groups of people at parties it looks lovely on a big platter and taste delicious.

                Ingredients

                • 4 slices of good country bread
                • 1 large garlic clove, peeled
                • 4 tbsp extra virgin olive oil
                • 12 cherry tomatoes, quartered
                • 1 ball of buffalo mozzarella, roughly torn
                • 12 pitted black olives
                • 1 pinch of dried oregano
                • 1 pinch salt
                • 8 fresh basil leaves
                • 4 slices of good country bread
                • 1 large garlic clove, peeled
                • 4 tbsp extra virgin olive oil
                • 12 cherry tomatoes, quartered
                • 1 ball of buffalo mozzarella, roughly torn
                • 12 pitted black olives
                • 1 pinch of dried oregano
                • 1 pinch salt
                • 8 fresh basil leaves
                • 4 slices of good country bread
                • 1 large garlic clove, peeled
                • 4 tbsp extra virgin olive oil
                • 12 cherry tomatoes, quartered
                • 1 ball of buffalo mozzarella, roughly torn
                • 12 pitted black olives
                • 1 pinch of dried oregano
                • 1 pinch salt
                • 8 fresh basil leaves

                Details

                • Cuisine: Italian
                • Recipe Type: Main
                • Difficulty: Easy
                • Preparation Time: 5 mins
                • Cooking Time: 5 mins
                • Serves: 4

                Step-by-step

                1. Grill the bread, then immediately rub the garlic over one side and drizzle with half the extra virgin olive oil.
                2. Combine the tomatoes, mozzarella, olives, oregano and salt in a bowl. Divide between the grilled bread, drizzle with the remaining olive oil and top with basil leaves. Serve.

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