Bruschetta with Mozzarella
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You’ll love this quick bruschetta with mozzarella that’s crispy, juicy and full of fresh flavor. It comes together in no time with a handful of good-quality ingredients, and it’s simple and oh-so delicious!
This makes a wonderful snack, perfect for sharing and it’s definitely one of the best Italian appetizers!
Bruschetta is a classic Italian starter perfect for summer parties, and usually made of grilled artisanal bread rubbed with garlic goodness and topped with fresh tomatoes, extra virgin olive oil and salt.
That’s how you make original bruschetta!
And if that sounds too simple, you better believe that it’s one of those recipes that prove that simple is best, especially when you use good-quality ingredients.
Although tomato bruschetta is a must in Italy, the toppings may vary, and today I’m eager to share a scrumptious variation that I love: bruschetta with mozzarella.
This simple recipe combines fresh mozzarella, sweet tomatoes, extra virgin olive and basil and it’s absolutely incredible. It’s like the amazing caprese salad on crispy garlic bread, how delicious is that?
What’s the difference between caprese and bruschetta?
In case you ask, the popular Italian caprese is a salad made with tomatoes, mozzarella and fresh basil (without garlic), while bruschetta is essentially toasted bread rubbed with garlic and topped with tomatoes and basil.
And in this bruschetta with mozzarella you’ll get the best of two worlds! : )
List of the ingredients
- Whole-milk fresh mozzarella in water
- Artisanal bread (ciabatta or sourdough)
- Cherry or Roma tomatoes
- Fresh garlic
- Fresh basil (or dried oregano)
- Extra virgin olive oil
- Salt & pepper
How to make bruschetta with mozzarella
(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page)
- Slice the bread (each slice should be about 1.5cm/ 3/5″ thick).
- Toast or grill the slices of bread.
- Rub each slice with fresh garlic.
- Cut the cherry tomatoes into quarters and let them marinate for 5 minutes in a medium bowl with some extra virgin olive oil, salt and fresh basil.
- Top bruschetta with mozzarella and cherry tomatoes.
- Sprinkle with sea salt, freshly ground black pepper, and finish with a drizzle of extra virgin olive oil and fresh basil.
How to pronounce Bruschetta? The “ch” is pronounced as a “k” sound, and in Italian we say “brusketta” or “brew-sket-tah”. : )
Recipe notes & tips
Bruschetta with mozzarella ingredients
Let’s have a closer look at the ingredients, keeping in mind that quality is the key here:
Mozzarella: moist whole-milk mozzarella in water is what you need here, not mozzarella log or vacuum-sealed mozzarella. Fior di latte, buffalo mozzarella and any good-quality ciliegine, bocconcini, or even burrata work fine. And for more delicious fresh mozzarella recipes have a look here.
Tomatoes: for a better taste, use only ripe and sweet tomatoes at room temperature (see notes in the recipe card). However, although tomatoes are delicious in this mozzarella bruschetta, you can skip them if they’re not ripe and sweet.
Bread: artisanal crusty bread such as sourdough or ciabatta are my favorites, their texture, flavor, and rustic crust is what you need for traditional bruschetta. French baguette slices are better for crostini recipes instead, but they’re still ok if you don’t find more rustic bread. Gluten-free bread is another option if you wish.
Garlic: it’s absolutely a must. Rubbing a garlic clove on the hot slices of bread enhance that amazing garlic flavor. That’s what we do in Italy, and it works like magic.
Extra virgin olive oil: flavorful, fruity good-quality extra virgin olive oil is for me the ONLY condiment for bruschetta, it pairs beautifully with creamy mozzarella and garlic bread. I don’t like balsamic vinegar on bruschetta if you ask me, and I find balsamic glaze too sweet and not authentic.
Herbs: fresh basil is great, but dried oregano works fine too if you wish.
Salt & pepper: sprinkle with sea salt or delicious Maldon sea salt flakes, and make sure you use freshly ground black pepper to give an extra kick.
Tips for perfection!
- For best flavor: serve bruschetta at room temperature.
- Mozzarella: make sure the mozzarella doesn’t release any water when you add it to the bruschetta. If it does, simply pat dry the whole mozzarella with kitchen paper.
- Toast the bread: until golden, crispy and lightly charred. In Italy we don’t brush the bread with olive oil before grilling, but it works fine if you like it.
- Rub the bread with garlic: flavor, flavor, flavor!
- Assemble as you eat: to keep bruschetta nice and crispy, assemble each toast as you eat instead of making a platter ahead of time.
- Finishing: drizzling with good extra virgin olive oil, salt and and a few grinds of fresh black pepper makes the flavors pop!
If you love bruschetta…
You might try a new twist and top your bruschetta with olives, chickpeas, beans and canned artichokes, so many delicious options to chose from!
More quick appetizers?
If you love this bruschetta recipe with mozzarella, you might love similar appetizer ideas that I’ve gathered here for you:
- Pea and ricotta crostini
- Smoky beans on toast
- Chickpea bruschetta
- Artichoke bruschetta
- Bread & beans
- Sun dried tomato paste
- Caprese salad skewers
- Focaccia with tomatoes
- Italian rice balls
If you make this scrumptious bruschetta with mozzarella, or if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
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Bruschetta with mozzarella.
Ingredients
- 6 cherry tomatoes, ripe and at room temperature (optional)
- 1 (5oz) whole-milk mozzarella in water, at room temp.
- 4 to 6 slices ciabatta bread or sourdough (1.5 cm thick)*
- 1-2 garlic cloves
- fine salt or Maldon flaky sea salt
- freshly ground black pepper
- extra virgin olive oil, for drizzling
- 12 fresh basil leaves, shredded
Instructions
- Cut the tomatoes into quarters, the mozzarella into small slices, and your ciabatta bread on the diagonal into slices no thicker than 1.5 cm/ 3/5".
- In a small bowl, mix together the tomatoes, ½ Tablespoon of extra virgin olive oil, a pinch of salt, and some shredded basil or oregano. Set aside for 5 minutes.
- Place the bread on a baking sheet and toast until crispy and lightly charred if possible. You can use the oven, the broil, the BBQ, a grilled skillet and even a toaster if it's easier for you.
- Rub the bread with garlic and top with mozzarella and the tomato mixture. Try to arrange the ingredients nicely.
- Sprinkle with salt, freshly ground pepper, and finish with a drizzle of extra virgin olive oil and shredded basil. Bruschetta with mozzarella is ready!
