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, oh-so delicious and makes the perfect summer appetizer or snack.Note: Recipe yields 6 servings if you use ciabatta bread and cherry tomatoes (as you see in the picture) and 4 servings if you skip the tomatoes or if you use larger bread slices.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Appetizer
Cuisine: Italian, vegetarian
Keyword: Bruschetta with mozzarella
Servings: 6
Calories: 161kcal
Author: Katia
Ingredients
6cherry tomatoes, ripe and at room temperature(optional)
1(5oz)whole-milk mozzarella in water, at room temp.
4 to 6slicesciabatta bread or sourdough (1.5 cm thick)*
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!
Notes
Bread size: the recipe calls for 1 mozzarella ball when you use a ciabatta bread. If you use bigger slices of sourdough bread you'll need more mozzarella cheese to make 6 servings.Tomatoes: if you prefer to use Roma tomatoes instead, you need about 1 or 2 tomatoes. Deseed the them, remove excess liquid, then dice into small pieces.Nutrition facts: the nutrition values are for one serving and they are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.