My recipe for Bruschetta With Mozzarella is a quick and easy appetizer that's bursting with fresh flavour in every bite.
A cheesy taste upgrade on the traditional Italian bruschetta recipe of chopped tomatoes served on grilled bread, this bruschetta with mozzarella is also great for a snack or a light lunch.
Table of Contents
What is bruschetta mozzarella?
Also known as bruschetta caprese, this easy bruschetta recipe uses slices of bread that have been brushed with a bit of olive oil, grilled until they are golden brown then topped with a mixture of chopped mini tomatoes, creamy mozzarella and fresh basil.
Think chopped caprese salad on garlicky toast!
Why you will love this recipe
- Quick and easy to make, great for entertaining.
- Classic Italian flavour combination.
- Simple to scale up or down.
Best bread for bruschetta
You need bread with a good sturdy crust to make bruschetta. You want to stick to types of bread that will be able to hold all the toppings and also not get too soggy.
I like to use french baguette slices (which I have used in this recipe), ciabatta or sourdough.
What you need to make this recipe
*Please see the recipe card below for exact ingredient quantities and detailed instructions
- baguette
- mini roma tomatoes
- mozzarella pearls (bocconcini)
- fresh basil leaves
- olive oil
- fine salt
- fresh garlic clove
- balsamic glaze - optional to serve
*Please see the recipe card below for exact ingredient quantities and detailed instructions
How to make bruschetta with mozzarella?
- Slice the baguette into 1 ½ cm slices.
- Brush with olive oil and grill/broil until golden brown, then flip slices and repeat on the other side.
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- Cut a garlic clove in half and rub the cut side over the surface of the warm toasted bread slices.
- In a bowl, combine chopped tomatoes, chopped mozzarella pearls, sliced basil, olive oil and salt then spoon over the bread slices.
Top tips for the best result
- The sharper the angle you slice the baguette, the larger the surface area of your slices will be.
- After chopping the mini tomatoes I sit them on some kitchen paper (paper towel) to help drain away some of the excess moisture.
- I recommend using balsamic glaze rather than balsamic vinegar to finish off this bruschetta caprese. Because the glaze is thicker it makes the bread less soggy.
Substitutions
- Mini roma tomatoes - cherry tomatoes, grape tomatoes.
- Mozzarella pearls - full-size fresh mozzarella cheese ball (just more chopping involved).
Variations
- Swap the plain olive oil for garlic-infused olive oil for an extra hit of garlic.
- Add some finely chopped red onion to the tomato mixture.
Frequently asked questions
Italy.
No - leftovers will go soggy.
Other recipes you may enjoy
Pumpkin Avocado Feta Salad - sweet pumpkin, creamy avocado, sharp lemony feta, topped with crunchy pine nuts.
Dried Orange Slices - these make the perfect cocktail garnish and are so easy to make at home in your oven.
Cherry Tomato Confit - you can make restaurant-quality confit cherry tomatoes at home. All you need is herbs, garlic, extra virgin olive oil and a little time!
📖 Recipe
Bruschetta With Mozzarella
Ingredients
- 12 slices of bread I used baguette cut on an angle
- 2 tablespoon olive oil divided
- 1 garlic clove
- 250 g mini roma tomatoes chopped and drained on kitchen towel
- 110 g mozzarella pearls (bocconcini) drained and chopped
- ¼ cup basil leaves (loosely packed) finely sliced
- ¼ teaspoon fine salt
- balsamic glaze optional to serve
Watch me make this recipe
Instructions
- Place bread slices on a baking sheet.12 slices of bread
- Using 1½ tablespoons of olive oil, brush both sides of each bread slice with olive oil and grill/broil until golden brown, then flip slices and toast the other side.2 tablespoon olive oil
- Peel the garlic clove then cut it in half and rub the cut side over the surface of the warm toasted bread slices.1 garlic clove
- In a large bowl, combine chopped mini tomatoes, chopped mozzarella, finely sliced basil, remaining 2 teaspoons of olive oil and salt.250 g mini roma tomatoes110 g mozzarella pearls (bocconcini)¼ cup basil leaves (loosely packed)¼ teaspoon fine salt
- Mix to combine then divide the tomato mixture evenly between the sliced bread.
- Drizzle with balsamic glaze (if using) to serve. Serve immediately.balsamic glaze
Notes
- The sharper the angle you slice the baguette, the larger the surface area of your slices will be.
- After chopping the mini tomatoes I sit them on some kitchen paper (paper towel) to help drain away some of their moisture.
- I recommend using balsamic glaze rather than balsamic vinegar to finish off this bruschetta. Glaze is thicker so it makes the bread less soggy.
Want to save this recipe?
Email yourself a link to this page and come back later.
I made these for a party appetiser, there was none left over. Everyone seemed to enjoy them. Thanks.
Glad they were a hit Audrey!