Bruschetta with mozzarella – fresh diced Roma tomaotes, red onion and bocconcini are tossed with basil, garlic and olive oil then served with freshly toasted bread for an easy and flavourful appetizer perfect for summer entertaining.
As a tomato lover, there is nothing that I enjoy more than fresh summer tomatoes. Local tomatoes that have been allowed to fully ripen on the vine have the absolute BEST flavour. When tomato season rolls around I want to eat ALL the fresh tomatoes that I can get my hands on. I seriously could live off tomato sandwiches or dishes that require fresh tomato like our halloumi sandwich – the only thing better than a fresh tomato is tomatoes with cheese!
For the best bruschetta, fresh, flavourful tomatoes are a requirement so when they are plentiful I love using them in any way possible and bruschetta with mozzarella is a great way to serve them up as an appetizer or a light and fresh snack for entertaining.
I love this bruschetta so much because it’s such a great example of fresh tasting, easy to prepare healthy food: The list of ingredients is short but the flavour is big like it always is when we start with fresh ingredients.
How to make bruschetta with mozzarella
Start by dicing up the tomatoes into small pieces and putting them into a medium sized bowl
Add the garlic, red onion, olive oil, salt, and basil then give everything a good mix.
Add the pearl bocconcini to the bruschetta mix and give it all a good stir before putting it in the fridge for at least an hour to give all the flavours time to marinate. Marinating is not crucial, but I find that this bruschetta does taste best when the flavours have time to blend together.
While the bruschetta marinates heat your oven to 375℉ and slice the French stick into about 18 equally sized pieces. Brush the tops of each slice with a bit of olive oil then place them on a large baking sheet and toast in the oven for about 10 minutes or until the bread has crisped a bit and the edges have begun to brown.
Top each piece of crostini with a couple of spoonfuls of the bruschetta with mozzarella mixture then drizzle with a bit of the balsamic glaze if you are using it and then serve immediately.
Tips & Tricks
- Fresh is best. Don’t substitute the fresh basil and garlic for dried or pre-crushed garlic. The flavour is all in the freshness of your ingredients.
- Use day old bread. Got leftover French stick? This recipe is perfect for using up yesterdays fresh bread.
- For best results don’t skip the marinating. Giving the bruschetta time to marinate mellows the garlic and allows the flavours to blend nicely.
Dietary Considerations and Accommodations
This recipe for easy bean salad is suitable for the following diets:
- for vegan or dairy free just leave out the bocconcini cheese
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Bruschetta with Mozzarella
- 1 loaf French Stick
- 5 Roma tomatoes (about 3 cups diced)
- 3 tbsp olive oil plus more for brushing the bread
- 3 cloves garlic crushed
- 7 leaves fresh basil chopped
- 3 tbsp red onion finely diced
- 1 tsp fine sea salt
- 3⁄4 cup pearl bocconcini
- balsamic glaze optional
- Dice the Roma tomatoes into small pieces and place into a medium sized bowl. Crush the garlic cloves into the tomatoes, and add the chopped basil, olive oil, diced red onion and salt and mix together.
- Add the pearl bocconcini to the bruschetta and mix through.
- For best results, allow the mixture to marinate in the fridge for an hour or so for the flavours to mix together and the garlic to mellow.
- Preheat your oven to 375℉
- Slice your French stick into slices about 1/2" thick and place on a large baking sheet. Brush the tops of the bread slices with olive oil and then bake in the oven for 10 minutes or until the sliced begin to crisp and brown on the edges.
- Scoop up a spoonful of the bruschetta mixture and top each bread slices finishing with a drizzle of the balsamic glaze and a sprinkle of freshly ground pepper.