Tomato Mozzarella Bruschetta with Balsamic
Toasted bread rubbed with garlic and topped with marinated Roma tomatoes, fresh mozzarella, and basil. Tomatoes sit in olive oil, balsamic vinegar, salt, and pepper for 30-60 minutes to develop flavor before assembling. A simple, fresh appetizer that showcases quality ingredients.
Ingredients
- 6 bread slices, from French baguette, rustic Italian loaf, sourdough, or ciabatta
- 4 Roma or heirloom tomatoes, vine ripe, in-season; or cherry tomatoes, cut into slices or small pieces
- 8 oz fresh mozzarella cheese, cut into slices or small piecesburrata1:1creamierdairy-freeFull guide →
- 4 teaspoon extra virgin olive oil, more for garnish
- 3 garlic cloves, whole
- 8 basil leaves cut into ribbons, more for garnish
- ½ teaspoon sea salt
- ½ teaspoon freshly ground pepper
- 1 tablespoon balsamic vinegar, or balsamic glazebalsamic glaze1:1thicker consistencyFull guide →
Instructions
- 1
Slice tomatoes and mozzarella using a sharp knife or mandoline, in slices or small pieces based on preference.
- 2
In a large shallow bowl, combine olive oil, balsamic vinegar, salt, pepper, and basil. Stir to combine.
- 3
Add tomatoes to the bowl and toss to coat. Cover with plastic wrap and let sit for 30-60 minutes so flavors infuse.
- 4
If bread is not pre-sliced, slice to 1/4-1/2 inch thick.
- 5
Heat oven to 450°F. Place bread slices on a large baking sheet.
- 6
Brush bread slices with a little olive oil until the edges start to darken, about 5 minutes.
- 7
Rub the fresh garlic over the toasted bread, using about half a clove per slice or to taste.
- 8
Assemble by alternating marinated tomatoes and fresh mozzarella on top of toasted bread in a single layer.
- 9
Top with a drizzle of olive oil and extra basil. Serve.
Tips
Marinating tomatoes allows flavors to develop; do not skip the 30-60 minute rest.
Use vine-ripe, in-season tomatoes for best flavor and texture.
Adjust garlic amount based on personal preference.
Quality extra virgin olive oil and fresh basil elevate the final dish.
Good to Know
Assembled bruschetta is best served immediately. Marinated tomatoes can be refrigerated in an airtight container for up to 2 days; toast bread and assemble just before serving.
Marinate tomatoes up to 2 days in advance. Toast bread slices up to 4 hours ahead and store in an airtight container. Rub with garlic and assemble just before serving.
Serve immediately after assembly while bread is still warm and crispy. Arrange on a platter and garnish with extra basil and drizzle of olive oil.
Common Mistakes
Skip marinating tomatoes to avoid flat flavor; the 30-60 minute rest is essential for seasoning to develop.
Toast bread too far in advance to avoid sogginess; assemble within minutes of toasting.
Use cold mozzarella straight from refrigerator to avoid it melting into the tomato mixture; let it sit at room temperature briefly if desired.