Pizza Bruschetta

5 from 1 vote

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In this version of tomato bruschetta I took a cue from the best loved combo of cheese, tomatoes, and bread ever: pizza.

Green plate of Pizza Bruschetta.

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.

Three pieces of Pizza Bruschetta on a green plate.

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.

Pizza Bruschetta

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.

Spoon scooping pizza bruschetta topping onto cheesy bread.

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.

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Cheesy bread with pizza bruschetta topping.

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Also: What is the Difference Between Bruschetta and Crostini?

Green plate of Pizza Bruschetta on a wooden table.

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5 from 1 vote

Pizza Bruschetta

In this version of tomato bruschetta I took a cue from the best loved combo of cheese, tomatoes, and bread ever: pizza.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 People
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Ingredients 

  • 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

Instructions 

  • 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.

Notes

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.

Nutrition

Calories: 359kcal, Carbohydrates: 32g, Protein: 15g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 532mg, Potassium: 312mg, Fiber: 3g, Sugar: 6g, Vitamin A: 930IU, Vitamin C: 11mg, Calcium: 278mg, Iron: 2mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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