Bruschetta with Mozzarella

If you don’t have a tasty appetizer like Bruschetta with Mozzarella in your back pocket yet, stick this one in it.

All of those cherry tomato plants that are still going bonkers in your garden? This recipe is how you will use them up. Or just hit up the grocery store, where year-round cherry tomatoes can always be found.

But first, let’s get something ironed out really quickly. It’s broo-SKET-tuh NOT bruh-shett-uh. Tasty food shouldn’t sound like a swear word. Okay bruh?

It’s an easy appetizer that’s awesome for ALL seasons.

• Need something tasty to curtail everyone’s hunger while waiting for the Thanksgiving turkey to finish? This is it.
• Want a festive appetizer to go along with your Christmas meal? This is it.
• Wondering what you should serve at your New Year’s Eve party? This is it.
• And how about Valentine’s Day, 4th of July, every summer bbq and picnic you can handle? Yep, bruschetta with mozzarella is how we’re vibing.

• Cherry tomatoes: If you can’t find cherry tomatoes, any fresh, sweet tomato will do but be mindful that larger tomatoes will have tougher skins and more seeds which can affect the texture and flavor of the bruschetta topping so consider removing them.
• Extra virgin olive oil: A high quality EVOO is what you want. Not sure which olive oils are high quality? Here is a great list of recommendations.
• Balsamic vinegar: Not sure which balsamic vinegar is best? Here is a helpful guide. And yes, I forgot to put it in the picture so just pretend it’s there.
• Basil: Use fresh basil, not dried.
• Garlic: Use as much or as little as you’d like. I believe the amount of garlic you use is a personal choice.
• Lemon: A little bit of lemon zest gives the bruschetta topping a subtle, bright pop of Mmmm…
• Mozzarella: Fresh mozzarella can be found in different sizes: pearls, ciligiene (cherry-sized), or in a log. I used ciligiene, sliced in half. A smoosh of burrata on each toast underneath the tomato topping would be pretty incredible too.
• Gluten-free bread: Typically bruschetta is made with thick slices of rustic Italian or sourdough-style bread; a bread that can hold up to olive oil and juicy tomatoes without becoming overly soggy. I’m going with a rustic gluten-free baguette so that it’s a bit more conducive for serving as a small handheld appetizer (which would technically make this a crostini recipe simply because of the bread’s smaller size).

For a full list of ingredients and quantities see the recipe card at the end of this post.

Step 1: Place the container lid top-side up on a work surface. Place a handful of cherry tomatoes on the lid.

Step 2: Place a second lid on top of the tomatoes.

Step 3: Press down gently on the top lid with one hand to keep everything in place. Using a serrated knife gently saw through the tomatoes by working a knife horizontally between both lids.

Step 4: And now you’re tomatoes are halved! Pretty awesome kitchen hack, right?!

Step 1: Stack the basil leaves on top of each other so that the leaf edges are curled up.

Step 2: Roll the leaves up into a tight cylinder.

Step 3: Hold the basil with one hand in a tight cylinder.

Step 4: Using a sharp knife thinly slice the basil from one end to the other. And that’s it!

Step 1: Add the sliced cherry tomatoes, chopped basil, olive oil, balsamic vinegar, garlic, lemon zest, salt, and pepper to a bowl.

Step 2: Give everything a stir. Then let it marinate for about 15-20 minutes.

Step 3: While the tomato mixture is marinating, prep the baguette (or any rustic-style bread you prefer). Slice the baguette at a diagonal (this allows for more surface area to load those tomatoes onto) into ½″ slices.

Step 4: Lay the bread slices on a large sheet pan and brush with olive oil. Pop them in the oven at 400°F to toast for about 10-15 minutes or until lightly golden.

Step 5: If using ciligiene (cherry-sized) mozzarella, slice each mozza ball in half. Add the mozzarella to the tomato mixture and give it a stir to combine.

Step 6: Spoon the tomato mozzarella mixture onto the toasted bread slices and EEEAT. Your mouth is so happy right now.