This post was last updated on May 8, 2015 to include new images and a recipe video.
I love bruschetta. Bruschetta is one of those foods you can eat as an appetizer, snack or meal. It also presents as super impressive even though it’s not that difficult to make, which is totally my kinda dish! In fact, I can’t see fresh tomatoes, especially home-grown tomatoes, without thinking how great they would be in bruschetta.
Weird, I know. I’m getting help.
This tomato basil bruschetta is a great dish to serve at a party or to bring to a picnic. Just toast the bread beforehand, pack up some sliced mozzarella and put the tomato mixture in a container and you’re good to go!
Speaking of mozzarella, have you all ever tried fresh mozzarella? I mean the stuff that comes soaking in its own juices in the gourmet cheese section of the store. If you haven’t, I highly recommend you try it sometime. It’s only slightly more expensive than the regular mozzarella, but it is worth every penny. It is so soft and delicate and…just amazing, I use it for bruschetta and pizza whenever I can.
I also like the many variations and personal touches you can add to bruschetta. This recipe is for a relatively simple bruschetta that uses fresh mozzarella, fresh basil, balsamic vinegar and fresh grape tomatoes (yum!). Add to it what you like, as that is the beauty of this dish.
The flavors are so vibrant and light…it’s hard to stop eating.
If you are able to not eat the whole baguette in the one sitting, the tomato mixture only increases in goodness after several hours in the fridge.
Tomato Basil Bruschetta
- 1 fresh baguette
- 6 oz. fresh grape or cherry tomatoes, sliced into halves, through stem
- 3 cloves garlic, minced
- ¼ cup olive oil
- 2½ tbsp. balsamic vinegar
- ¼ cup (12-15 leaves) fresh basil, roughly chopped
- ¼ tsp. kosher salt
- ¼ tsp. ground black pepper
- 8 oz. fresh mozzarella cheese, thinly sliced
- Preheat the oven on the broiler setting.
- In a mixing bowl, combine the tomatoes, garlic, olive oil, balsamic vinegar, basil, salt, and pepper. Allow the mixture to sit for 10-15 minutes.
- Slice the baguette into ½-inch slices. On a baking sheet lined with tin foil, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Then, flip and brown opposite side for one minute. Watch closely so the bread doesn’t burn. Once crisp and browned, remove from the broiler and set aside.
- To serve, layer a slice of the mozzarella cheese on the toasted bread and then top with the tomato mixture.
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