Fragrant and fresh sun-kissed heritage tomatoes pair perfectly with creamy buffalo mozzarella cheese in a light dressing to create this Easy Bruschetta with Mozzarella. Bursting with flavour, each mouthful will transport you to a alfresco veranda in Italy.
You know that popular question "what would be your death row meal" and you need to provide an answer for starter, main and dessert? I'm not lying when I say that this, alongside my Haggis Bon Bons with a Whisky Sauce, would be a strong contender.
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It's light, fresh and oh so satisfying! But there are a couple of things you need to know to result in the BEST Bruschetta with Mozzarella that you could possibly make, so listen up!
Essentials For The BEST Bruschetta with Mozzarella
Quality Ingredients!
If there is one thing I've learned from the Italians, it's to use amazing quality produce. From the extra virgin olive oil, to the tomatoes, to creamy buffalo mozzarella, to the salt and the sourdough!
There are so few ingredients in bruschetta that if you can get the best of each individual one; the culmination of flavour in the marriage of them all is unlimited!
How You Prepare The Tomatoes
I've included a section below titled exactly this to provide a photographic step-by-step guide, with instructions, on how to prepare the tomatoes properly for bruschetta.
Removing the seeds and only using the flesh seems to be the authentic, traditional approach to bruschetta. And I can see why! The seeds (and additional moisture) detract from the taste, so it's worth the effort.
Leave it to marinate!
For the most flavoursome bruschetta with mozzarella, you need to give the tomatoes time to marinate in your infused oil dressing. It allows time for all the different ingredients to merge together in a intense punch of tastiness!
Ingredients
Tomatoes: get the best quality, freshest (ideally in season) tomatoes you can find. They are the hero of the dish; you want the taste of the tomatoes to sing.
Extra Virgin Olive Oil: taste test olive oils to find your favourite!
Balsamic Vinegar: not an essential addition to the dressing, but one I like. You can make it without and then add in later if you want to try both options.
If you can find a balsamic vinegar that has a more syrup like texture (not balsamic glaze), like De Nigris Balsamic Vinegar Of Modena (accessible pricepoint) or my favourite is Aceto Balsamico di Modena IGP Gold then this is a better option.
Buffalo Mozzarella: I can recommend Diorite Mozzarella Di Buffalo Campagna DOP
Sea Salt
Fresh Basil
Garlic Cloves
Sourdough Bread
How To Prepare Tomatoes for Authentic Bruschetta
There is a method for preparing tomatoes for a truly authentic bruschetta.
This ensures the tastiest outcome as well, as the flavours aren't diluted.
There are a few easy steps to follow:
- Cut the top off the tomato (i.e. where the stem attaches) - discard the 'lids'
2. Cut the tomatoes to enable easy access to the seeds for remoaval. In traditional salad or vine tomatos, this is right down the middle. It will vary with different heritage types (as seen below).
3. Remove the seeds from the tomatoes
4. Cut into thin strips then cut into cubes
How To Make Easy Bruschetta with Mozzarella
Prepare tomatoes: for typical vine tomatoes, cut the top off (the part where the stem was attached), then slice down the middle and remove the seeds.
Once you have the fleshy parts of the tomato remaining, cut into strips and then into small cubes before adding to a bowl.
To the same bowl, add extra virgin olive oil, balsamic vinegar (if using, as although it isn't traditional, I like it) and sea salt.
Finely chop 15 basil leaves and add to the bowl, stirring to combine. Leave the bruschetta mixture to marinate for 10-15 minutes.
Toast 2 slices sourdough bread and whilst hot, rub garlic on the bread (it will produce a gorgeously garlicky aroma as the fresh garlic rubs onto the bread) .
Remove the 125 g buffalo mozzarella ball from the liquid and pat dry on kitchen paper, then tear in half. Lay half of the ball on each slice of sourdough.
Option: you could grill the mozzarella until slightly melted if you'd like to. I personally prefer it as it comes, but my husband really likes it grilled.
Finally, spoon the bruschetta mixture on top of the toasted sourdough with mozzarella and garnish with fresh basil leaves.
Preparation and Storage
This easy bruschetta recipe can be made in advance and stored in the fridge for 5 days before using
It's arguably better in this scenario, as allowing the time for the ingredients to marinate together intensify the flavours.
If you refrigerate bruschetta mix, the olive oil will clump together a little. This is not an issue. Olive oil solidifies slightly in cold temperatures. You would simply need to leave it out at room temperature for few hours before serving, which I would recommend doing anyway (as it tastes better!)
Other Light Lunch Options
If you like my Bruschetta with Mozzarella recipe, then you might like:
Lobster and Apple Crostini (can also be made with crab)
A variety of my dips: Tzatziki or Roasted Red Pepper with some pitta bread
or Smoked Trout Pate with Pickled Courgette
If you make (and enjoy) any of my recipes, please let me know what you think by leaving a review below.
Or if you have any questions, leave a comment and I'll get back to you as soon as possible.
Easy Bruschetta with Mozzarella
Ingredients
- 750 g tomatoes makes around 600g chopped flesh once tops and seeds are removed
- 4 tablespoon extra virgin olive oil good quality
- 2 tablespoon balsamic vinegar optional - see Note 1 below
- 15 basil leaves or 7 large leaves
- 1 teaspoon sea salt
- 2 clove garlic
- 125 g buffalo mozzarella ball
- 2 slices sourdough bread
Instructions
- Prepare 750 g tomatoes: for typical vine tomatoes, cut the top off (the part where the stem was attached), then slice down the middle and remove all the seeds (see photo step by step in Method section above and Note 2 below).
- Once you have the fleshy parts of the tomato remaining, cut into strips and then into small cubes before adding to a bowl.
- To the same bowl, add 4 tablespoon extra virgin olive oil, 2 tablespoon balsamic vinegar (if using, as although it isn't traditional, I like it) and 1 teaspoon sea salt.
- Finely chop 15 basil leaves and add to the bowl, stirring to combine. Leave the bruschetta mixture to marinate for 10-15 minutes.
- Toast 2 slices sourdough bread and whilst hot, rub 2 clove garlic on the bread (it will produce a gorgeously garlicky aroma as the fresh garlic rubs onto the bread) .
- Remove the 125 g buffalo mozzarella ball from the liquid and pat dry on kitchen paper, then tear in half. Lay half of the ball on each slice of sourdough.
- Finally, spoon the bruschetta mixture on top of the toasted sourdough with mozzarella and garnish with fresh basil leaves.
Notes
- Balsamic Vinegar: this isn't a traditional/authentic addition to the dressing, but it's one I like. You can opt to make it without and then either add it if you want it or add a drizzle on at the end. You could also opt for a balsamic glaze instead as well if you want to sweeten it up a little.
- Tomatoes: it's fairly easy to remove the seeds from vine tomatoes, as if you cut right down the middle of the flesh section (with seed pockets on either side), you can carve out the seeds fairly easily. Heritage tomatoes are slightly different as they have little pockets of seeds dependant on their type, but do your best to remove what you can. This helps remove a lot of the excess moisture from the bruschetta.
Shonagh says
This worked exactly as written, thanks!