Bruschetta with Mozzarella

5 from 60 votes

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Toasted, garlicky bread is topped with a flavorsome tomato and basil mixture then finished with torn fresh mozzarella. An ideal appetizer that is quick, easy and super tasty!

Prep Time10

Cook Time5

Total Time15

Servings: slices of bruschetta

Author: Marcellina

Ingredients

8 slices sourdough bread (in ½ inch slices (or a little less than 1½ cm))
2 garlic cloves
4 tomatoes
3 tablespoons extra virgin olive oil (plus more for finishing)
1 teaspoon salt (plus more for finishing)
fresh basil leaves (as much as you like)
4 ounces (115 grams) bocconcini (or fresh mozzarella)

Instructions

Cut the tomatoes roughly over a bowl to catch all the juices.
Stir in torn basil leaves, extra virgin olive oil and salt.
Peel garlic and cut in half.
Toast the bread then rub the warm bread with a cut garlic cloves.
Divide the tomato mixture and as much of the juices as you like onto prepare bread.
Tear mozzarella into some chunks and scatter over the tomato.
To finish, drizzle with extra virgin olive oil and sprinkle with salt.
Serve immediately after assembly so that the bread is not soggy

Notes

Tips for Success

Select a hearty sourdough loaf. Skip the soft, fluffy white loaves! You want the density, thick crust, and robust flavor of sourdough.
Slice the bread into thick pieces using a good serrated knife. Toast them a bit longer than usual, aiming for a nice char.
You can toast the bread using a griddle pan, electric toaster, or under the broiler in your oven.
Don't forget to rub the warm toast with a cut clove of garlic.
Some recipes call for deseeding or draining the tomatoes. This step is unnecessary when using dense, well-toasted sourdough and ripe, good-quality tomatoes.
If your tomatoes are very juicy, simply skip spooning over the excess juices, using only as much as you prefer.
Make this recipe just before serving.

Variations

Use gluten-free bread instead for a gluten-free option.
If you don't have fresh basil, try spreading some basil pesto on the bread after rubbing it with garlic. Avoid dried basil. It won't provide the freshness of fresh basil.

Nutrition