Tomato and Mozzarella Bruschetta Recipe

Ben Carraoli

Tomato and Mozzarella Bruschetta Recipe

I just finished making a batch of this Tomato and Mozzarella Bruschetta, and my kitchen smells absolutely divine—like a summer garden in Italy! It's so simple yet bursting with flavor from the fresh tomatoes, creamy mozzarella, and a hint of garlic.

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Prep Time 10

Total Time 10

Servings: 2

Course: Breakfast

Calories: 168

Ingredients Method

Ingredients

4 slices of Bread - A sturdy crusty bread like sourdough or a baguette works best. Slice it about ½ to ¾ of an inch thick to hold the toppings without getting soggy.
1 Heirloom Tomato - These tomatoes are flavorful and meaty making them ideal. If you can't find them, any ripe, flavorful tomato will do.
1 large Mozzarella ball - Look for fresh soft mozzarella that is moist inside. The kind that drips a little milk when you slice it is perfect.
1 clove of Garlic - This is for rubbing on the toasted bread infusing it with a subtle, aromatic flavor.
Fresh Basil leaves - These add a sweet peppery note that is essential to the Caprese flavor profile.
Extra-Virgin Olive Oil - A good quality cold-pressed olive oil is best for drizzling raw. It adds a fruity, peppery finish.
Salt - To taste this enhances all the other flavors.
Pepper - Freshly ground black pepper adds a little spice.
Dried Oregano - A pinch of this adds a classic Italian herbal touch.
Balsamic Vinegar optional - A drizzle of quality balsamic adds a touch of sweet tanginess that complements the tomatoes perfectly.

Method

First, prepare your bread. Toast the slices in a hot oven or on a grill pan until they are golden brown and crisp on both sides. Once toasted, let them cool down slightly so they are easy to handle.
Take a peeled garlic clove and gently rub it over the surface of each warm toast slice. The heat from the bread will help release the garlic's natural oils and aroma, giving the bruschetta a wonderful savory base.
Next, slice your heirloom tomato and fresh mozzarella. Place the tomato slices in a small bowl and season them with a drizzle of olive oil, a pinch of salt, a crack of black pepper, and a sprinkle of dried oregano.
Now for the fun part! Arrange the seasoned tomato and mozzarella slices on top of the garlic-rubbed toast, alternating them for a beautiful pattern. You can place fresh basil leaves between the slices or sprinkle them over the top.
To finish, drizzle a little more extra-virgin olive oil over the assembled bruschetta. If you like, add a light drizzle of balsamic vinegar for an extra layer of flavor. Serve them immediately to enjoy the contrast between the crisp toast and fresh toppings.