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Two pieces of tomato and mozzarella bruschetta on a white plate with fresh basil leaves.

Bruschetta With Mozzarella

This simple bruschetta with mozzarella, tomato, and basil topping is a fast and easy summer appetizer that you can make in less than 15 minutes. Serve it at your next gathering because everyone will love it!
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Prep Time : 15 mins
Cook Time : 5 mins
Total Time : 20 mins
Cuisine: : Italian
Course : Appetiser
Servings : 8 slices of bruschetta
Calories : 179 : kcal
Estimated Cost (AUD) : $6.00 or $0.75 for each bruschetta

EQUIPMENT

  • Bread board and knife (if cutting your own bread)
  • Measuring spoons
  • Medium size mixing bowl
  • Mixing spoon
  • Toaster or oven
  • Small kitchen knife

INGREDIENTS

  • 450 grams (1 pound or 4-5 medium) tomatoes
  • 1 handful basil leaves or as much as you like
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 2 garlic cloves peeled and cut in half
  • 8 slices sourdough bread 1.5 cm (¼ inch) thick slices
  • 150 grams (5 ounces or 16) cherry bocconcini

INSTRUCTIONS

  • Wash the tomatoes, then roughly cut them into smaller pieces and place them into a bowl.
  • Wash and dry basil leaves and tear them into pieces, add to the tomatoes.
  • Add the olive oil and salt and stir to coat.
  • Next, peel the garlic and cut them in half.
  • Toast the bread and while still warm, rub one side of each of the bread slices with a cut piece of garlic.
  • Spoon the tomato mixture over the toasted bread along with some of the juices, top with torn chunks of mozzarella.
  • Drizzle with olive oil and serve immediately.

Notes

RECIPE TIPS
The thickness of the bread slices- For convenience, we like to buy thick pre-sliced bread. If you are slicing the bread yourself, use a good serrated bread knife to make the slices about 1.5 cm (¼ inch) thick because you want the bread slices to hold and not collapse under the weight of the toppings.
Toasting the bread - We like to use the toaster for toasting the bread. However, if you are doing a big batch, toast the bread in the oven. To toast bread in the oven, arrange the sliced bread in a single layer onto a baking sheet, then bake in a preheated 180°C (350°F) for about 8-10 minutes or until the top is golden.
Don't skip the garlic rub - the fresh garlic gives the bruschetta a nice distinctive flavor, and the flavor won't be right if you don't use it.
 
RECIPE VARIATIONS
  • Mix half a finely diced red onion, 1 - 2 teaspoons balsamic vinegar, and a splash of olive oil with the tomatoes.
  • Replace the plain bocconcini with marinated mozzarella balls for a different flavor.
  • You could also make this recipe with 450 grams (1 pound or 4-5 medium) cherry tomatoes cut into pieces.
  • Just before serving, drizzle on a simple balsamic glaze over the mozzarella bruschetta.
 
HOW TO MAKE A BALSAMIC GLAZE
to make a balsamic glaze, mix 2 cups balsamic vinegar and ½ cup brown sugar in a small saucepan. Put over medium heat stir constantly until the sugar has dissolved.
Bring to a boil, turn the heat down to low, and simmer until the liquid has reduced to half. The finished glaze should be thick enough to coat the back of a spoon.
Allow it to cool, transfer to a clean, dry jar, and store sealed in the fridge.
Nutrition Facts
Bruschetta With Mozzarella
Serving Size
 
1 slice of bruschetta
Amount per Serving
Calories
179
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
7
mg
2
%
Sodium
 
467
mg
20
%
Potassium
 
177
mg
5
%
Carbohydrates
 
20
g
7
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
8
g
16
%
Vitamin A
 
471
IU
9
%
Vitamin C
 
8
mg
10
%
Calcium
 
88
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclosure