Bruschetta with Mozzarella
Fresh bruschetta with mozzarella on toasted baguette, piled with juicy tomatoes, torn basil, and a drizzle of balsamic glaze. An easy Italian appetizer for summer.
Servings: 4 servings
Ingredients
For the Bread
- 1 baguette or ciabatta loaf sliced 1/2 inch thick
- extra-virgin olive oil for brushing
- 2 garlic cloves halved
For the Topping
- 1 lb ripe tomatoes seeded and diced (roma or plum)
- ½ tsp kosher salt
- ⅛ tsp black pepper
- ⅓ cup fresh basil leaves torn
- 3 tbsp extra virgin olive oil
- 8 oz fresh mozzarella
- 1 tbsp balsamic glaze
- flaky sea salt to finish
Instructions
- Heat a grill pan or broiler. Brush the baguette slices lightly with olive oil. Toast until golden with a few char marks, about 2 to 3 minutes per side. Toasting stiffens the surface into a crust that resists sogginess.
- While the toasts are still hot, rub the cut side of a halved garlic clove across each one. The rough surface works like a grater, melting the garlic oils into the bread.
- Add the diced tomatoes to a bowl with half the basil and the olive oil. Season with the salt and pepper, then stir gently.
- Tear or slice the fresh mozzarella over each garlic toast. Spoon the tomatoes on top with a slotted spoon to leave the juice behind. The cheese acts as a moisture barrier between the topping and the bread.
- Scatter the rest of the basil over the top. Drizzle with balsamic glaze and finish each with a small pinch of flaky sea salt. Serve right away while the bread is crisp.
Notes
Keep it crisp: Seed and drain the tomatoes, and assemble just before serving so the toasted bread stays crunchy.
Tomatoes: Roma or plum tomatoes hold up best. Use the ripest summer tomatoes you can find.
Yield: makes about 16 pieces
Nutrition
Calories: 430kcal | Carbohydrates: 38g | Protein: 16g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 30mg | Sodium: 720mg | Potassium: 250mg | Fiber: 3g | Sugar: 5g | Vitamin A: 700IU | Vitamin C: 12mg | Calcium: 250mg | Iron: 2mg