This easy bruschetta recipe with mozzarella combines fresh tomatoes, basil, and garlic with crisp toasted bread and creamy mozzarella pearls. A crowd-pleasing appetizer ready in 30 minutes.
Table of Contents
Classic Bruschetta Recipe with Mozzarella and Balsamic
If there’s one appetizer that always gets rave reviews, it’s this classic bruschetta with mozzarella. It’s fresh, flavorful, and full of contrast—juicy tomatoes, fragrant basil, creamy mozzarella, and golden, crunchy bread.
This bruschetta recipe with mozzarella is ideal for summer gatherings, holiday spreads, or a quick starter when you want something bright and satisfying. The best part? It comes together in under 30 minutes with simple, everyday ingredients.
Ingredients, Substitutions, and Estimated Costs
Per Serving Cost: $1.21
Recipe Cost: $12.19
Below is everything you need to make this bruschetta recipe with mozzarella, along with some recommendations for some simple substitutions.
- ¼ cup olive oil – Makes the bread nice and toasty. Use the best quality you can afford. Use avocado oil or butter as a substitute, but olive oil is the authentic choice.
- 2 large garlic cloves – Enhances the flavor of the tomato topping. You can use jarred minced garlic as a substitute for fresh garlic, but fresh garlic gives the best flavor.
- 4 large tomatoes – The star of the show, the tomatoes add a fresh, juicy taste in contrast to the crunchy bread. You can use Roma tomatoes, San Marzano tomatoes, vine-ripe tomatoes, beefsteak tomatoes, heirloom tomatoes, etc. Use fresh, in-season tomatoes whenever possible.
- 1 small red onion – Balances the sweetness of the tomatoes. Use a yellow onion as a substitute, but it will slightly alter the flavor.
- ¼ cup fresh basil leaves – Fresh basil is highly recommended for its vibrant flavor. If you need to use dried, use only 1 to 1½ teaspoons and mix it into the tomato topping as it marinates, allowing it to soften.
- 2 Tablespoons Balsamic vinegar – Adds depth and contrast to the tomatoes.
- 1 teaspoon kosher salt – You can also use sea salt.
- ½ teaspoon freshly ground black pepper – Use crushed red pepper for a little spicy kick.
- 1 French baguette – You need a nice, sturdy bread to hold the toppings. Sourdough or ciabatta will work.
- Fresh mozzarella cheese – Adds a creamy richness. You can skip the cheese if you’d like.
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Bruschetta with Mozzarella
Make a simple tomato basil topping, toast the bread, and assemble with mozzarella just before serving for the best texture and flavor. Let me show you how:
- In a skillet over medium-low heat, warm ¼ cup olive oil with the smashed garlic. Stir occasionally for 2 to 4 minutes, just until golden and fragrant. Remove from heat and let cool.
- In a large bowl, combine chopped tomatoes, red onion, basil, balsamic vinegar, salt, pepper, and the cooled garlic oil. Stir well and set aside to marinate.
- Arrange baguette slices on a baking sheet lined with parchment or a silicone mat.
- Lightly brush both sides with olive oil. Bake in a preheated oven at 375°F for 8-10 minutes, until toasted and golden.
- Just before serving, drain the excess liquid from the tomato mixture. Spoon the tomato mixture over toasted bread. Top with slices of fresh mozzarella and a sprinkle of basil.
- Serve on a platter and enjoy immediately.
What Tomatoes Are Best (and Most Authentic) for Bruschetta?
Authentic Italian bruschetta relies on using the freshest, ripest tomatoes available. In Italy, plum tomatoes, such as Roma or San Marzano, are traditional favorites. They’re meaty, low in water content, and full of sweet, concentrated flavor, which makes them perfect for topping toasted bread without making it soggy.
If you can’t find those specific varieties, here are some other excellent options:
- Heirloom tomatoes: Beautiful and deeply flavorful, these work exceptionally well when in season. Be sure to remove any excess seeds and liquid.
- Cherry or grape tomatoes: Though not traditional, they’re super sweet and ideal when other varieties are out of season. Just slice them finely for a good texture.
- Campari tomatoes: Sweet, juicy, and perfectly round, these are a great store-bought alternative with a rich tomato flavor.
Tomato Tip:
No matter the type, the key to great bruschetta is using tomatoes at their peak ripeness. Avoid refrigerated tomatoes when possible, as cold temperatures dull their flavor. If your tomatoes are a little watery, remove the seeds and let them sit in a colander with a pinch of salt to draw out excess moisture before mixing.
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Bruschetta with Mozzarella
Equipment
- cutting board
- chef's knife
- measuring cups and spoons
- baking sheet
- Mixing bowl and spoon
- medium skillet
Ingredients
- ¼ cup olive oil plus more for bread
- 2 large garlic cloves slightly smashed
- 4 large tomatoes finely chopped*
- 1 small red onion finely chopped (1 cup)
- ¼ cup fresh basil leaves thinly sliced, plus more for garnish
- 2 Tablespoons Balsamic vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 french baguette sliced into ½ inch thick slices
- ½ cup fresh mozzarella cheese like mozzarella pearls
Instructions
- Heat the olive oil in a medium skillet over medium-low heat. Add garlic to the oil and stir occasionally until lightly golden, about 2-4 minutes. Allow oil to cool.
- In a large bowl, combine tomatoes, red onion, basil, balsamic vinegar, salt, pepper, and cooled olive oil. Mix well to combine and set aside while you prepare the bread.
- Preheat oven to 375°F. Line a large baking sheet with a silicone mat or parchment paper.
- Slice bread and arrange slices on a baking sheet. Lightly brush each slice on both sides with additional olive oil.
- Bake for 8-10 minutes or until bread is toasted and slightly golden.
- Drain any liquid from the tomato mixture.
- Allow bread to cool slightly, then spoon the tomato mixture onto each slice.
- Arrange on a serving platter and top with fresh mozzarella and fresh basil.
Notes
- Tomato mixture: Can be made up to a day ahead. Store in an airtight container in the fridge. Drain any excess liquid before using.
- Toasted bread: Can be made several hours ahead and stored in a container at room temperature.
- Assembly: Best done right before serving to prevent soggy bread.
Nutrition
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Bruschetta with Mozzarella Recipe FAQs
Drain any excess liquid from the tomato mixture before spooning it on top of the bread slices.
Fresh mozzarella is best for its creamy texture and mild flavor. You can use sliced mozzarella, mini mozzarella balls or pearls (bocconcini), or torn burrata for an extra-luxurious twist.
Not necessarily. If your tomato skins are thick or tough, blanch and peel them for a smoother texture. Otherwise, finely chopping them works just fine for a rustic feel.
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