Classic Italian Bruschetta with Mozzarella Recipe

5 from 7 votes

Classic Italian Bruschetta with Mozzarella Recipe

This Classic Italian Bruschetta with Mozzarella Recipe is a modern twist on the classic recipe. It makes for a great appetizer to any party, especially during tomato season! Not only is this crowd-pleaser a rich delight, but it also requires only six ingredients and about 20 minutes to make!

Prep Time5

Cook Time10

Course: Appetizer

Cuisine: Italian

Keyword: Bread, tomatoes

Servings: slices

Calories: 180kcal

Author: Lora

Equipment

1 Mixing Bowl
1 baking sheet

Ingredients

1 loaf of Italian or sourdough bread or a baguette
2 cups fresh mozzarella
2 lbs ripe tomatoes about 7-8 plum or Roma tomatoes, diced
¼ cup extra-virgin olive oil
1-3 garlic cloves depending on the size
1 teaspoon sea salt more or less to taste
¼ cup chopped basil ribbons 6-8 basil leaves chiffonade or chopped

Instructions

Toast the bread slices:

Preheat oven to 400 F (200 degrees C). Slice the loaf into ½" slices and then in thirds on the diagonal to create smaller pieces of bread. If you're using a baguette, slice into ½-inch slices (should be about 12 slices), depending on baguette size. Use a pastry brush to brush olive oil on both slices (1 tablespoon or more, if needed) of the bread slices. Place the bread slices on a large baking sheet.

Toast until golden:

Place the sheet in the oven and toast the bread until golden, 7-12 minutes, turning halfway through. Every oven is different. If you like your bread darker and crispier, toast it a little longer.

Make the tomato topping:

Prepare your mozzarella cheese, cutting into small pieces, or use mozzarella pearls; set aside, Meanwhile, in a medium-sized bowl, add the chopped tomatoes, salt, olive oil, and basil.

Rub garlic:

Rub garlic cloves all over toasted bread.

Check the seasoning:

Toss tomato mixture together and check the seasoning. If it needs more salt, add a little bit more, to your taste.

Serve the bruschetta:

When ready to serve, arrange the toasted bread slices on a serving plate. Spoon the tomato mixture and mozzarella on each warm slice, drizzling with the balsamic vinegar glaze and more olive oil. Enjoy!

Notes

Bread: I used a sourdough loaf, but it's fine to use an Italian loaf or even a baguette. The amount of servings will be depending on what type of bread you use.
Tomatoes: Go ahead and use the season's best tomatoes. You could even use cherry tomatoes sliced in half.
Basil: It has to be fresh basil only. Dried basil will not work for this recipe.
Make ahead: The sourdough crostini could be toasted ahead of time. The tomato topping also could be prepped and stored in the fridge in an airtight container. Assemble just before serving.
To prevent sogginess: If you make the tomato topping ahead of time, be sure to drain the excess tomato juice before topping your crostini slices, to avoid soggy bruschetta.

Nutrition