When I first tried this starter dish at a restaurant in London, I knew I had to replicate it at home. Italian Tomato Bruschetta with Mozzarella is a well loved appetizer that captures the essence of Italian cuisine – In fact for most Italians they’d say it’s the top dish to have! So delicate, simple, fresh, and easy to make. If you’re having guests over, this is a go to starter to prepare before the main meal. You’ll only need a handful of ingredients for this recipe, so let’s get cooking!
Ingredients
- 6 slices baguette
- 8-10 cherry tomatoes (quartered)
- 1 tomato
- 2 garlic cloves (chopped)
- ½ mozzarella (sliced or quarted)
- 1 pinch salt
- 1 pinch black pepper
- 3 basil leaves (chopped)
- 1 tbsp olive oil (extra virgin)
- butter spread
Cooking instructions
1. Prepare the Ingredients
Let’s gather the ingredients. Slice 6 pieces of baguette bread, chop the large tomato and quarter the cherry tomatoes. Whether you want to slice the mozzarella cheese or quarter it, it’s up to you. Then finely chop the garlic cloves and pluck some fresh basil leaves and chop. Set aside.
2. Sauté the Garlic and Tomatoes
In a pan, heat the olive oil over medium heat. Once heated, add in the finely chopped garlic cloves and fry for a minute or until fragrant. Toss in the tomatoes and fry till slightly soft.
3. Toast the Baguette
Now we’re going to toast the baguette slices for a short while – We don’t want it too toasted and brown, just enough to have a crunch. While the tomato mixture is simmering, you can prepare your baguette slices. If you want you can add a thin layer of butter to the bread once toasted.
4. Add on the toppings!
Now let’s assemble! Spoon the sautéed tomato and garlic mixture generously onto each slice. Next, place a few mozzarella cheese over the slices. Finally garnish with fresh basil to bring everything together.
5. Elevation!
If you want to take your Italian tomato bruschetta with mozzarella to the next level, then you can drizzle over some balsamic vinegar. Yum!
FAQs when making Italian Tomato Bruschetta with Mozzarella
- What type of bread is best for bruschetta? Personally I think a baguette or ciabatta works well for tomato bruschetta. You should be able to get a nice crunch when you toast it. However I have used sourdough bread in the past and it works just fine.
- Do I need to toast the bread? Trust me you’ll want to toast your bread, plus it’s what’s traditionally done in Italy. Toasting the bread presents a nice crispy texture that contrasts with the toppings. In the end it’s totally up to you.
- Can I use regular tomatoes instead of cherry tomatoes? Certainly! In this recipe you’ll see that I actually used both.
- How can I store leftover bruschetta? Simply put any leftovers in the fridge in an airtight container. Once you’re ready to eat it, you can lightly warm it in the oven for 3-5 minutes at 180 degrees.
Italian Tomato Bruschetta with Mozzarella
Ingredients
- 6 slices baguette
- 8-10 cherry tomatoes (quartered)
- 1 tomato
- 2 garlic cloves (chopped)
- ½ mozzarella (sliced or quarted)
- 1 pinch salt
- 1 pinch black pepper
- 3 basil leaves (chopped)
- 1 tbsp olive oil (extra virgin)
- butter spread
Instructions
- Let's prepare the ingredients! Cut 6 slices of your baguette bread. Chop the tomato, cherry tomatoes and mozzarella. Finely chop the garlic and basil leaves. Set aside.
- Heat the olive oil in a pan and fry the garlic until fragrant. Add in the tomatoes and fry for a minute.
- Lightly toast your baguette and butter (optional).
- Place the tomatoes, mozzarella cheese on to the toasted bread and garnish with fresh basil leaves.
- Enjoy!
Notes
Did you make this recipe?
Please let me know how Italian Tomato Bruschetta with Mozzarella turned out for you! Leave a comment below and tag @nutrifusionbites on Instagram and hashtag it #nutrifusionbites.
Love plantain and looking for a new recipe to try out, then click here!
One Comment