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Tomato-Basil-Mozzarella Bruschetta

My favorite Bruschetta recipe: Sweet tomatoes mixed with fresh basil & balsamic vinegar and Mozzarella cheese on top of the olive oil-drizzled and garlic-rubbed toast, I couldn’t think of any better simple and refreshing appetizer on a summer evening… yummm! So lets directly jump into the recipe.


Ingredients you’ll need:

1 fresh french Baguette
Garlic – 2 cloves
Fresh Mozzarella cheese
Cherry/Mini Tomato
8-10 fresh Basil leaves
2 tbsp + for coating bread – Olive oil
1 1/2 tsp Balsamic vinegar
Salt & Pepper – to taste


Slice the baguette on a diagonal about 1/2 inch thick slices.


Cut the tomatoes in quarters and chop the basil.

In a mixing bowl, mix olive oil-balsamic vinegar. Grate a clove of garlic (optional). Sprinkle freshly crushed pepper and salt. Mix well. Drizzle over the chopped tomato and basil. Mix.


Preheat oven: 375 degrees.

In a baking sheet, lined with aluminum foil, place  the sliced  baguette and toast the sliced baguette with little olive oil (drizzle 1/4 tsp of olive oil on each slice) in the top rack of oven till the crust is crispy and bread begins to turn golden in color. Alternatively, you can toast the baguette on a griddle for 1 minute on each side.



When the bread is hot enough to handle, Rub garlic clove in the slices and Place sliced fresh Mozzarella cheese and place in oven for a few minutes till the cheese begins to soften and melt a little.


If fresh Mozzarella not in hand, you can sprinkle a spoonful of grated cheese while toasting the bread in oven.


Spoon tomato-basil mixture (do it right before serving or the bread may get soggy). You can also place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread.



Happy cooking.

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November 2017
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