Easy Italian Bruschetta With Mozzarella Recipe

I finally mastered a Mozzarella Bruschetta that pairs crunchy toasted bread, creamy mozzarella, juicy tomatoes, fresh basil, and a glossy balsamic glaze, and it hides a tiny trick for keeping the bread perfectly crisp.

I love simple things that taste like you spent hours. My Easy Italian Bruschetta With Mozzarella is that little trick, crunchy slices of a baguette or ciabatta loaf with torn fresh mozzarella that melts into every bite.

It’s the kind of appetizer that makes people pause, because it looks so effortless yet somehow tastes deliberate. I always bring it when I want to wow without sweating, and yeah people ask for the recipe, so it’s earned a spot under Recipes For Bruschetta.

Also perfect for Boards To Bring To A Party, you’ll find excuses to make it again.

Ingredients

• Baguette or ciabatta: crunchy carbs, gives texture and soaks up tomato juices.
• Extra virgin olive oil: heart healthy fats, adds richness and brings flavors together.
• Garlic: punchy, low calorie, has antioxidants, makes the bruschetta savory.
• Cherry tomatoes: sweet and acidic, give vitamin C, fiber and juicy brightness.
• Fresh mozzarella: mild, creamy, provides protein and calcium, balances the acidity.
• Basil: aromatic herb, adds freshness and a peppery lift, low calories.
• Balsamic glaze: sweet tang, concentrated vinegar flavor, makes it taste slightly sweet and rich.
• Salt and pepper flakes: salt enhances flavors, pepper flakes add heat and tiny trace minerals.

Ingredient Quantities

• 1 small baguette or ciabatta loaf about 10 to 12 oz, sliced 1/2 inch thick
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves peeled
• 1 pint cherry tomatoes halved or 3 medium ripe tomatoes diced
• 8 oz fresh mozzarella ball or bocconcini, drained and torn into bite size pieces
• 1/4 cup fresh basil leaves loosely packed
• 2 tablespoons balsamic glaze or 3 tablespoons good balsamic vinegar
• 1/2 teaspoon kosher salt plus extra if needed
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon red pepper flakes optional
• 1 small shallot or 1/4 small red onion finely chopped optional

How to Make this

1. Preheat oven to 400°F (200°C). Slice the baguette 1/2 inch thick, arrange on a baking sheet and brush both sides with about 2 tablespoons of the olive oil. Tip: use a serrated knife so the loaf doesnt get squashed.

2. Toast the slices 8 to 10 minutes flipping once until golden and crisp, or broil 1 to 2 minutes per side watching closely so they dont burn.

3. As soon as the toasts are out of the oven, rub the warm bread with the peeled garlic cloves, pressing and dragging the clove across each slice so you get a nice garlicky kiss.

4. Meanwhile, put the tomatoes (halved cherry or diced medium tomatoes) in a bowl; add the finely chopped shallot or red onion if using.

5. Drain the mozzarella well by patting it with paper towels, tear into bite sized pieces and add to the tomato bowl along with torn basil leaves.

6. Add the remaining 1 tablespoon olive oil, the balsamic option you chose (2 tablespoons glaze or 3 tablespoons good balsamic vinegar), 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/8 teaspoon red pepper flakes if you want heat. Gently toss, taste and add a pinch more salt if needed.

7. Let the tomato and mozzarella mix sit 5 to 10 minutes so the tomatoes macerate and juices loosen up, that makes the flavors marry better.

8. Spoon the topping onto the garlic-rubbed toasts right before serving, dont pile it on too high or the bread will go soggy.

9. If you used balsamic vinegar instead of glaze, finish each bruschetta with a light extra drizzle of glaze or a tiny splash of vinegar and a few extra basil leaves for color.

10. Serve immediately while the bread is still crunchy, theyre best eaten right away so everyone gets that perfect crisp bite.

Equipment Needed

1. Oven (preheat to 400°F / 200°C)
2. Rimmed baking sheet
3. Serrated knife (so the loaf doesn’t get squashed)
4. Cutting board
5. Pastry brush or small spoon (to brush olive oil)
6. Medium mixing bowl
7. Measuring spoons (for salt, pepper, balsamic)
8. Paper towels and a serving spoon or small spatula (to drain mozzarella and spoon topping)

FAQ

Easy Italian Bruschetta With Mozzarella Recipe Substitutions and Variations

• Bread: swap the baguette or ciabatta for sliced sourdough or a country loaf toasted, or use store bought crostini or thin crackers if you want something crisp without toasting. If you use crackers keep the tomato mix a bit drier so it doesnt sog up.
• Mozzarella: trade the fresh mozzarella for burrata if you want super creamy, or use fresh goat cheese for a tangy spreadable option, or low moisture mozzarella if you prefer a firmer, less wet bite.
• Balsamic glaze: use a good aged balsamic vinegar straight, or stir in a little honey or maple syrup to regular balsamic to make a quick glaze, or substitute red wine vinegar with a pinch of sugar in a pinch.
• Basil: replace basil with arugula for a peppery kick, or chopped parsley or mint for a fresh different note; oregano works too for a more classic Italian flavor. Chop herbs just before serving so they stay bright.

Pro Tips

Pro tips:

– Don’t let the topping sit on the bread for more than a minute or two, it’ll go soggy fast. If your tomatoes are very juicy, scoop out and save a tablespoon or two of the juices and drizzle them on people’s bruschetta instead of piling wet tomato right onto the toast.

– Warm bread = bigger garlic punch. Rub the garlic on while the toasts are still hot, and if you want more garlicky bite, finely mince one clove into the tomato mix. Don’t overdo it though, garlic can take over real quick.

– Dry the mozzarella like your life depends on it, pat it, press it, squeeze the water out. Tear it instead of slicing for better texture and it mixes with the tomatoes nicer. If the cheese feels too floppy, chill it a bit before tearing.

– If you only have balsamic vinegar, taste it and add a pinch of sugar or simmer it few minutes to mellow the acid, or just use a glaze for shots of sweet tang. Always taste and adjust salt before you spoon the topping on, salt brings the tomatoes alive.