A fresh and flavorful Italian-inspired appetizer featuring toasted baguette slices topped with juicy tomatoes, creamy mozzarella, fragrant basil, and a drizzle of balsamic glaze.

Prep Time: 15 minutes
Cook Time: 8–10 minutes
Total Time: 25 minutes
Servings: 6 (about 12 bruschetta)

Ingredients

For the Bruschetta

1 French baguette, sliced into ½-inch thick pieces
2 tablespoons extra virgin olive oil
1 garlic clove, peeled and halved

For the Topping

3 medium ripe Roma tomatoes, diced
8 oz (225 g) fresh mozzarella, diced or torn into small pieces
¼ cup fresh basil leaves, chopped
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Optional Garnish

Balsamic glaze
Fresh basil leaves
Grated Parmesan cheese
Cracked black pepper

Instructions

Step 1: Prepare the Tomato Mixture

In a medium bowl, combine the diced tomatoes, mozzarella, chopped basil, olive oil, balsamic vinegar, salt, and pepper.
Toss gently until evenly mixed.
Let the mixture sit for 10–15 minutes to allow the flavors to meld.

Step 2: Toast the Bread

Preheat the oven to 400°F (200°C).
Arrange the baguette slices on a baking sheet.
Brush both sides lightly with olive oil.
Bake for 8–10 minutes, flipping halfway through, until golden and crisp.
Rub one side of each warm toast with the cut side of the garlic clove for extra flavor.

Step 3: Assemble

Spoon the tomato and mozzarella mixture generously onto each toasted bread slice.
Drizzle with balsamic glaze if desired.
Garnish with extra basil leaves, Parmesan, and black pepper.

Step 4: Serve

Serve immediately while the bread is crisp and the topping is fresh.

Nutritional Information (Approximate Per Serving)

Calories: 250
Protein: 10 g
Carbohydrates: 24 g
Fat: 13 g
Saturated Fat: 4 g
Cholesterol: 20 mg
Fiber: 2 g
Sugar: 4 g
Sodium: 390 mg
Calcium: 18% DV
Iron: 8% DV

Nut Information

Contains Tree Nuts: No

Contains Peanuts: No

This recipe is naturally free of peanuts and tree nuts.

Cross-Contamination Note

If preparing for someone with a severe nut allergy:

Check packaged bread, mozzarella, Parmesan, and balsamic glaze for allergen statements.
Use clean utensils and preparation surfaces to avoid cross-contact with nuts.

Frequently Asked Questions

Q1: Can I prepare the topping ahead of time?

Yes. Prepare the tomato mixture up to 4 hours in advance and refrigerate. Assemble just before serving to keep the bread crisp.

Q2: Can I use cherry tomatoes?

Absolutely. Halved or quartered cherry tomatoes provide excellent flavor and sweetness.

Q3: What bread works best?

A French baguette, Italian loaf, or ciabatta are ideal because they toast well and hold the topping.

Q4: Can I use dried basil instead of fresh?

Fresh basil is strongly recommended for authentic flavor, but in a pinch you can use 1 teaspoon dried basil.

Q5: How do I keep the bread from getting soggy?

Toast the bread until crisp and add the topping just before serving.

Q6: Can I add protein?

Yes. Top with grilled chicken, prosciutto, shrimp, or sliced grilled steak for a heartier appetizer.

Q7: Can I make it gluten-free?

Yes. Use your favorite gluten-free baguette or crusty bread.

Q8: How should leftovers be stored?

Store the tomato mixture in an airtight container in the refrigerator for up to 2 days. Toast fresh bread when ready to serve.

Q9: Can I skip the mozzarella?

Yes. Traditional bruschetta is often made without cheese, or you can substitute burrata, feta, or goat cheese.

Q10: What pairs well with Tomato Basil Bruschetta with Mozzarella?

Serve it with pasta, grilled chicken, soup, salads, antipasto platters, or as an appetizer alongside your favorite Italian meal.

Tomato Basil Bruschetta with Mozzarella