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Pizza Bruschetta

By Katie Workman

5 from 1 vote

on Aug 05, 2025

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 are a lovely contrast to the cool and juicy tomato bruschetta topping.

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.

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5 from 1 vote

Tomato Pizza Bruschetta

By: Katie Workman

In this version of bruschetta, the base is a warm piece of toasted bread topped with melty mozzarella, and the top is classic tomato bruschetta topping.

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 6 People

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Ingredients 

1x2x3x

• ▢ 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 black pepper (to taste)

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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, the classic herb in tomato bruschetta, but you could also add or substitute thyme or oregano, and that would be delicious. Please use fresh herbs only — 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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Also: What is the Difference Between Bruschetta and Crostini?