Bruschetta with Mozzarella

Why You’ll Love This Recipe

I often make this when I crave something fresh, simple, and bursting with summer flavors. The contrast between crunchy bread and juicy tomato-mozzarella topping always feels elegant yet effortless. It’s perfect for entertaining, snacking, or pairing with a crisp salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 baguette or rustic Italian bread, sliced

• 2 large ripe tomatoes, diced

• 8 oz fresh mozzarella, diced or torn

• 2 garlic cloves, halved

• Fresh basil leaves, roughly chopped

• Extra-virgin olive oil

• Salt and freshly ground black pepper

Directions

1. Preheat oven to medium-high or prepare a grill pan.

2. Arrange bread slices on a baking sheet, brush lightly with olive oil, and toast until golden.

3. Once warm, rub each slice with the cut side of garlic for a touch of flavor.

4. In a bowl, combine diced tomatoes, mozzarella, basil, a drizzle of olive oil, and salt and pepper to taste.

5. Spoon the tomato-mozzarella mixture over the toasted bread slices.

6. Serve immediately while the bread is crisp and the cheese is soft.

Servings and timing

Makes about 8–10 servings (1 slice each).
Prep time: 10 minutes
Toast time: 5–7 minutes
Total time: 15 minutes

Variations

• I drizzle balsamic glaze over the top for a sweet-tart finish.

• To up the flavor, I add a pinch of red pepper flakes or a sprinkle of Italian seasoning.

• I sometimes substitute mozzarella with burrata for extra creaminess.

• I experiment with toppings like olives, roasted red peppers, or thin prosciutto slices for variety.

Storage/reheating

Bruschetta is best served fresh. If I make extra toppings, I store them separately in an airtight container in the fridge for 1–2 days. Before serving, I toast bread and top again. Avoid topping in advance to prevent soggy bread.

FAQs

Can I make this ahead of time?

I prep the tomato-mozzarella mixture up to a day ahead and keep it chilled. I toast and assemble just before serving to keep bread crisp.

What bread works best?

I prefer crusty baguette or Italian bread to balance the juicy topping without getting soggy.

Can I grill the bread instead of toasting?

Absolutely—I grill each slice briefly on a hot grill pan for nice char marks and flavor.

Can I use dried basil if fresh isn’t available?

Fresh basil is best here, but if I only have dried, I use about ½ teaspoon mixed into the tomato mixture.

Is this suitable for larger crowds?

Yes! I double or triple the recipe as needed and lay out bread and topping so guests can assemble their own bruschetta.

Conclusion

Bruschetta with mozzarella is a timeless, vibrant dish that feels both rustic and refined. It’s easy to whip up at the last minute, and every bite brings fresh summer flavors to life. I keep coming back to it again and again!