Mozzarella and Tomato Bruschetta
Classic tomato bruschetta is a rite of passage for us every summer. My husband is one of the few people who doesn’t like ripe uncooked tomatoes….or so he says. But when I make a platter of tomato bruschetta he is one of the first to dive in, and for whatever reason he finds tomatoes prepared in this way to be not only acceptable, but desirable.
Marriage is complicated, though, and I’ve kind of given up on this particular thing. He still leaves the tomatoes to the side of his plate when I put them in salads, so there’s probably not going to be a rational explanation for his tomato picadillo.
In this version of tomato bruschetta I took a cue from the best loved combo of cheese, tomatoes, and bread ever: pizza. I think the better name for this might be Tomato Pizza Bruschetta. The slightly warm bread and cheese support the cool and juicy tomato bruschetta topping in the most pleasing way.
I used basil which is the classic herb in tomato bruschetta, but you could also add in or substitute thyme or oregano and that would be delicious. Fresh herbs only please — save the dried for tomato sauce. Marjoram, similar in flavor to basil, would also be nice.
Herbs for Tomato Bruschetta
Pizza Bruschetta Recipe: In this version of tomato bruschetta I took a cue from the best loved combo of cheese, tomatoes, and bread ever: pizza.
Other Tomato Bruschetta Recipes:
- Classic Tomato Bruschetta
- Bruschetta with Herbed Whipped Ricotta and Heirloom Tomatoes
- Tomato Bruschetta Couscous
Other Bruschetta Recipes:
- Mushroom Bruschetta with Herbed Mayonnaise
- Salmon and White Bean Bruschetta
- Swiss Chard, Leek and Feta Bruschetta
- Kale and Roasted Pepper Bruschetta
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- 12 slices Italian or country bread (about 4×3 inches)
- ½ pound mozzarella , shredded or very thinly sliced
- Kosher salt to taste
- 3 cups cored seeded and diced ripe tomatoes (about 2 large tomatoes)
- ¼ cup extra virgin olive oil
- ¼ cup slivered fresh basil leaves
- 1 teaspoon minced garlic
- Freshly ground pepper to taste
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
- Place the bread slices side by side on the baking sheet (they can be touching, but not overlapping). Bake for 3 minutes, until the bread starts to firm up.
- Cover each slice with an even amount of the mozzarella cheese. Sprinkle the cheese with a bit of salt. Bake for 4 to 7 minutes until the cheese is melted and starts to brown a bit in spots.
- Meanwhile, combine the tomatoes, olive oil, basil, garlic, salt and pepper in a medium-sized bowl. When the toasts have finished cooking, let them sit for one minute, then spoon the tomato mixture on top of the bruschetta. Serve immediately.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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