Bruschetta Mozzarella is an easy summer appetizer bursting with creamy fresh mozzarella, ripe & juicy cherry tomatoes and delicious basil! Served over crispy, crunchy & crusty sourdough bread crostini and drizzled with extra virgin olive oil and balsamic glaze. Made with simple, fresh ingredients and on the table in just 10 minutes!
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Summertime is my favorite time of the year because it means tons of fresh veggies! Whether it's air fried asparagus fresh from the farmer's market or summer veggie pasta salad bursting with freshness and flavor, there is nothing that beats the flavors of the season!
Bruschetta mozzarella is similar to classic bruschetta but is made with cheese like creamy fresh mozzarella for a fun twist! Making bruschetta is one of my favorite easy appetizers for summer bbqs and parties.
Why This Recipe Works
- Bruschetta mozzarella is the perfect easy appetizer for a summer party, bbq or potluck. You can throw it together in less than 10 minutes!
- Easily customizable and you can add in onions, garlic, roasted tomatoes, red wine vinegar or basil pesto.
- Bruschetta mozzarella can be made with mozzarella or you can make this recipe dairy free by swapping out mozzarella for avocado.
- This easy appetizer recipe is both sweet and savory, making it so yummy and the best of both worlds! Basil tomato is the perfect crostini topping that features delicious Italian flavors.
Ingredients You Need for This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Bread: The best bread for bruschetta is a sturdy one with a hearty crust. I recommend using a French baguette, sourdough or a smaller loaf of Italian bread. These are the best bread choices for making toast or grilling the bread prior to topping with bruschetta.
- Fresh tomatoes: I love using cherry tomatoes for bruschetta mozzarella because they are sweet and easy to cut. Heirloom or Roma tomatoes would also work well.
- Fresh mozzarella: Fresh, whole milk mozzarella is recommended.
How to Make This Recipe
This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.
- Cut cherry tomatoes into halves and then halves again. Add to a large bowl.
- Add in fresh mozzarella balls cut into bite-sized pieces.
- Create the caprese salad adding julienned basil to bowl.
- Add olive oil and seasonings. Stir together to incorporate.
- Season with salt & pepper.
- Cut the loaf into slices and then cut each slice into four pieces to create mini toasts. Then, grill the bread in a skillet with some olive oil over medium heat until browned and sides are crispy. You can also rub the bread with some fresh or roasted garlic if you have it. Top grilled bread with caprese salad and balsamic glaze.
Expert Tips
- Allow tomato mixture to sit at room temperature for some time prior to topping baguette slices to allow flavors time to meld.
- Freezing bruschetta mozzarella is not recommended. You can store leftover mixture in an airtight container in the refrigerator for up to 3 days. You could also use it to top chicken.
- Swap fresh basil for pesto for a fun twist.
- You may rub fresh or roasted garlic to make garlic toast for serving.
- Make ahead: Bruschetta mozzarella is best to be made the day it is served. However, if you want to make it ahead you can make caprese salad separate from crostini and assemble upon serving.
- Bruschetta mozzarella can be served as a dip or as skewers (you will not need to chop the tomatoes or mozzarella balls).
Recipe FAQs
Cherry tomatoes are easy to use due to their small size and sweet flavor. You may also use heirloom or Roma tomatoes for a different twist.
The best bread to use for bruschetta is a French baguette or mini Italian bread. Any rustic sturdy bread that toasts well will work.
Bruschetta is the dish in its entirety - that is toasted bread topped with tomatoes. Caprese is the combination of fresh mozzarella, basil and tomatoes and in bruschetta mozzarella, tops the toast.
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Bruschetta Mozzarella
Ingredients
- 2 slices sourdough bread cut into fours
- ½ cup fresh mozzarella cut into bite-sized pieces
- 1 cup cherry tomatoes diced
- 1 tablespoon olive oil
- 3 leaves fresh basil chiffonade
- flaky sea salt
- balsamic glaze for topping, if desired
Instructions
- Grill sourdough over medium heat in 1 tablespoon olive oil. Allow bread to cool.
- Mix together fresh mozzarella, basil and fresh tomatoes. Drizzle with olive oil and balsamic glaze and season with flaky sea salt and pepper. Top bread slices with caprese mixture and serve.
Notes
- Allow tomato mixture to sit at room temperature for some time prior to topping baguette slices to allow flavors time to meld.
- Freezing bruschetta is not recommended. Rather, leftover bruschetta mixture may be kept in an airtight container in the refrigerator for up to 3 days.
- Swap fresh basil for pesto for a fun twist.
- You may rub fresh or roasted garlic on the toast prior to topping.
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