Bruschetta With Mozzarella

Slices of grilled bread topped with chopped tomato, mozzarella and basil sitting on a wooden board.

Bruschetta with Mozzarella is a caprese taste twist on this traditional Italian classic recipe using mozzarella. Great as an appetizer, snack or light lunch.

Course Appetizer

Cuisine Italian

Total Time 15

Servings slices of bruschetta

Calories 249kcal

Author Lee-Ann Grace

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

Metric - US customary

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 tomatoes, 110 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

Video

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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition