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Close-up of bruschetta topped with diced tomatoes, herbs, and a leaf garnish, served on a sourdough with mozzarella on a black plate. A bowl with more topping is in the background, and greenery is partially visible.

Easy Bruschetta with Mozzarella

Lauren
The classic flavours of tomatoes in season, paired with great quality cheese, makes this Easy Bruschetta with Mozzarella one of my favourite lunches for summertime. In this recipe I share all my tried and tested tips for the tastiest version you can make!
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetiser, Lunch
Cuisine Italian
Servings 2
Calories 683 kcal

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

  1. 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. 
  2. 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.
Option: you could also grill the mozzarella on the sourdough until slightly melted if you'd like to. I personally prefer it as it comes, but my husband really likes it grilled.

Nutrition

Calories: 683kcalCarbohydrates: 53gProtein: 22gFat: 44gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gCholesterol: 48mgSodium: 1844mgPotassium: 1044mgFiber: 6gSugar: 16gVitamin A: 5126IUVitamin C: 53mgCalcium: 1481mgIron: 4mg
Keyword authentic bruschetta, bruschetta with mozzarella, easy bruschetta
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