This Bruschetta with Mozzarella is the perfect appetizer! The flavors are so fresh and it's easy to pull together in a pinch!
The secret to giving this bruschetta with mozzarella a big punch of flavor is infusing the olive oil with the garlic then toasting the baguette in that olive oil!
While the garlic is cooking, you can chop the tomatoes, onion, basil, and mozzarella and combine it with the salt and pepper. I just buy one of the big balls of fresh mozzarella and dice it but you can also buy the small mozzarella pearls to save on some time!
Tip: To remove the seeds from the tomatoes, just cut the tomato in half, then take a spoon and scoop out all of the liquid and seeds. This keeps your bruschetta from being runny!
Once everything is chopped and the garlic is cooked, you can add the garlic to the bruschetta mixture and then toast your baguettes in that yummy, garlic-infused olive oil.
After toasting, just top the bread with the bruschetta then drizzle with the balsamic glaze. The more the merrier!
I hope you and your friends and family enjoy this Bruschetta with Mozzarella as much as we do!
Bruschetta with Mozzarella
Ingredients
- 2 tablespoons olive oil
- 2 large garlic cloves (minced)
- 4 roma tomatoes (seeded and diced)
- 1 tablespoon finely chopped red onion (optional but recommended)
- 2 tablespoons chopped fresh basil
- ¼ cup diced mozzarella cheese
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 6 fresh baguette slices
- balsamic glaze drizzle (to taste)
Instructions
- Heat the olive oil and garlic over medium/low heat until the garlic softens. (about 5 minutes)
- While the garlic is cooking, chop the tomatoes, onion, basil, and mozzarella cheese. Combine in a bowl and mix together with the salt and pepper.
- Add the olive oil and garlic to the bowl with the other ingredients. Leave a tiny bit of oil in the pan to toast the baguettes.
- Return the skillet to the stove and turn the heat up to medium/high.
- Add the baguette slices to the skillet and toast until golden brown.
- Top the toasted baguette slices with the bruschetta mixture and drizzle with the balsamic glaze. ENJOY!
Notes
Tip: To remove the seeds from the tomatoes, just cut the tomato in half, then take a spoon and scoop out all of the liquid and seeds. This keeps your bruschetta from being runny!
Liz says
We've been making a lot of pizza lately and this is such a perfect appetizer when we have people over! Love this!
Liz says
YUM! We've been having a lot of pizza nights and this is a perfect appetizer when we have friends over!
Coco and Ash says
Thanks Liz!
Catherine Brown says
Mmmm, I haven't made bruschetta yet this summer. This one looks delicious with the mozarella cheese!
Coco and Ash says
Thanks so much Catherine!
Tania | Fit Foodie Nutter says
I make these a lot when we have friends coming over. They're real crowd pleasers!
Coco and Ash says
Thanks Tania!!
Hope says
This was great! I added just a smidge of balsamic to the mixture and it was perfect for our taste! Yummm!!
Beth says
Yum! I love bruschetta! This looks so fresh and delicious! Perfect for my next picnic!
Anna says
Such a classic, beautiful bruchettas! And I love your tip about removing the seeds, thanks for sharing!
Coco and Ash says
Thank you Anna!
Charles says
hello Mindy, your recipe sounds delicious and i want to try it. one question, what exactly do you mean by "balsamic glaze"?
Coco and Ash says
It's basically balsamic vinegar that's been reduced down so it's much thicker and sweeter (it's SO good!) You can find it in any grocery store by the regular balsamic 🙂
Teresa Webb says
I Love Bruschetta !!! I like to add a little bit of grilled chicken cubes and bacon bits to mine. My guests rave over it.
Coco and Ash says
Sounds great 😀
Lynda McKinney says
Balsamic glaze.....Trader Joe's makes a good one!!
Dottie Poirier says
Answer to your question balsamic vinegar is one thing but you also can buy a balsamic glaze which is thicker and get to use instead of the balsamic vinegar
Lynda says
Balsamic glaze...Trader Joe's makes a good one!!!
Coco and Ash says
Agreed!
Amy says
The garlic in the oil is the game changer!
THANK YOU!!!
Katie says
How far in advance can you make this?
Coco and Ash says
I would only make it 1 or 2 days ahead of time. And then strain the excess liquid before serving it since the tomatoes will give off a lot.
Christine says
This looks amazing. I have one question, do you use fresh mozzarella??
Coco and Ash says
You sure can!
Blanca says
Love it!!
Esctasy says
I did not want to consume the bread on its own so I decided I have to do something nice with it! Then as I came across this recipe Bruschetta I knew there is no way I can give up on this one! My kids simply loved this treat and they even want me to make this mozzarella filled bread again.
Caroline says
I love that the mozzarella stays solid without actually melting! What brand do you recommend please?
Coco and Ash says
Hi! Any brand should work fine but just make sure you keep it cold 🙂
Judi says
I love my bruschetta with the mozzarella melted on top
Barbara says
I make this all the time same recipe but I use Bel Gioioso Sharp Provolone Cheese. So much better than mozzorellz. Try it,it's wonderful!