Serve Tomato Bruschetta at your next party for an easy and flavorful appetizer. It has less then 10 ingredients and only takes 35 minutes from start to finish. Be prepared to have them go quickly! This is a favorite whenever we bring it.
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Fresh tomato bruschetta includes delicious tomatoes and creamy mozzarella drizzled with a balsamic vinaigrette on a crispy baguette. The slices of bread make these appetizers the perfect finger food.
If you like easy appetizers, you’ll love my tasty Ham and Cheese Pinwheels, The Best Guacamole Recipe, and these Stuffed Jalapeno Poppers.
Why You’ll Love This Tomato Mozzarella Bruschetta Recipe
- Great finger food: This easy bruschetta is perfect whether you need a dish for a party or just want a light snack.
- Easy to make: In only 3 simple steps, this tomato basil bruschetta will be ready to go!
- Savory flavor: The garlic, olive oil, and cheese work together with the balsamic reduction and tomatoes to offer a savory and sweet flavor.
Ingredients
- Italian bread or baguette: For the best base for your balsamic tomato bruschetta, try to get bread made the same day. This ensures freshness. Get pre-sliced to save yourself some time and if you need to make this gluten-free make sure to choose a gluten-free loaf.
- Roma tomatoes: Pick out vibrant red tomatoes with tight, smooth skin. You can also replace the Roma tomatoes with cherry or grape tomatoes to make cherry tomato bruschetta.
- Red onion: Red onion gives this bruschetta its crunch. Choose a firm well-rounded onion for freshness.
- Seasonings: The basil, garlic, salt, and pepper work together to ensure you get savory and freshness in each bite.
- Olive oil: Olive oil is used on the bread as it cooks and in the tomato mixture. It plays a key role in adding a somewhat sweet and nutty flavor.
- Mozzarella cheese: Mozzarella helps balance out this dish with its light and creamy flavor. Use fresh mozzarella for best results.
- Balsamic reduction: Balsamic adds a rich tangy flavor to the tomato bruschetta crostini. You can buy a premade bottle or make your own by simmering the balsamic over medium-low heat. Wait until it thickens and is only half of what you initially started with.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add meat: Use cooked pepperoni or shrimp to add some protein to your tomato and basil bruschetta.
- Make it sweet: Add some thin slices of strawberries along with basil leaves to make this sweet and savory. You can keep the tomato to balance the sweetness or take it out for a delightfully candied version.
- Skip the bread: Scoop it up instead with corn chips, tortilla chips, or crackers.
- Try different cheeses: Try it with parmesan, crumbled feta, or even blue cheese instead.
How to Make Tomato Bruschetta
Get your baking sheet ready and preheat the oven to Broil! Make sure the bread is sliced before you start.
Step 1: Prepare the bread. Grab your sliced bread and place it evenly out on the baking sheet. Bake for a few minutes on each side until golden and crispy. Brush olive oil on each slice until bread is covered.
Step 2: Mix the ingredients. In a large bowl add the tomatoes, red onion, salt, pepper, garlic and a teaspoon of olive oil.
Step 3: Top the bread. Take the mixture and spread it over the toasted bread. This will be about a half tablespoon per slice.
Step 4: Add the cheese. Once each bread slice is covered, top with the mozzarella cheese.
Step 5: Finish them off. Add a drizzle of balsamic reduction and garnish with basil leaves to finish it off.
Step 6: Serve. Place them on a platter and enjoy!
Recipe Tips
- Storage: Bruschetta with tomato and basil mixture can be stored for 3 days in an airtight container in the refrigerator. Keep it separate from the bread. If they are stored together, it will soften the bread and it will lose its crunch.
- Don’t overcook the bread: Your bread may not look brown or toasted but it’s still crunchy! If you cook it too long you’ll burn it.
- Keep the ingredients small: If your ingredients get too big they won’t fit on the bread. You want to make sure they are small enough that they can all fit.
- Add the mozzarella last: Your mozzarella will take on the color of the ingredients around it if you add it to the mixture too early. After scooping the mixture onto the bread, top it with the mozzarella for a better presentation.
If you love recipes like this, you may also enjoy my recipe for The Best Fried Tomatoes.
Serving Suggestions
- This dish is a great appetizer for parties that can easily be eaten alongside Instant Pot queso or fried pickle dip.
- It also works as a pre-dinner snack! Enjoy it before diving into a meal of slow cooker chicken stroganoff and crockpot pork chops and potatoes.
- This tomato mozzarella bruschetta also goes well with other easy to eat appetizers. Try our Brazilian cheese bites or these homemade air fryer pizza rolls.
Recipe FAQs
Add more garlic, basil, chopped olives, pimento, or bell peppers for extra flavor. You can also mix some dried or fresh oregano in with the tomatoes or top with capers.
The mixture can be, yes. Make the tomato mixture and dice up the cheese up to 2 days before and store them separately in the refrigerator. The bread is best made day of and only assemble when you are ready to serve! This keeps the bread from getting soggy.
More Delicious Tomato Recipes
Do you like cooking with tomatoes? Here are some recipes you may also like to try!
Easy Tomato Bruschetta Video
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Tomato Bruschetta
Ingredients
- 16-24 slices Italian bread or baguette sliced ½-1 inch thick, ends removed
- 2 tablespoons + 1 teaspoon olive oil divided
- 1 cup Roma tomatoes about 1 ½ - 2 tomatoes, finely diced
- 2 tablespoons fresh basil leaves chopped
- ¼ cup red onion minced
- 1-3 cloves garlic minced
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 3 tablespoons fresh mozzarella cheese diced into small cubes
- Balsamic reduction for drizzling I used the Alessi Premium Balsamic Reduction
Instructions
- Preheat oven to BROIL. Place sliced bread on a tin foil covered baking sheet. Broil until bread slices are golden brown on both sides.
- Place bread on serving platter and brush bread with oil. More oil may be needed to ensure all slices are covered.
- Mix together the tomatoes, chopped basil, red onion, garlic, salt, pepper, and remaining 1 teaspoon of olive oil.
- Spoon the tomato mixture over the toasted bread slices (about ½ tablespoon per bread slice). Top with mozzarella cheese, a drizzle of the balsamic reduction and garnish with more basil leaves if desired and serve.
Video
Notes
- Experiment with different cheeses and try these with parmesan, crumbled feta, or even bold blue cheese for a unique twist.
- For the best bite-sized experience, be sure to finely chop your ingredients. Keeping everything small ensures that each topping stays perfectly balanced on the crispy bread, making every bite as delicious as the last!
- You can prepare the tomato mixture and dice the cheese ahead of time. Store them separately in the refrigerator for up to two days to keep everything fresh. Toast the bread on the day you plan to serve. Assemble everything just before serving to prevent the bread from getting soggy and ensure the perfect crunch in every bite!
Nutrition
This post was originally published in April 2020. It's been updated with new images and content.
Lily says
Easy healthy and so tasty. Always a hit in our house no matter which bread I choose to use. I always thought it was so much harder to make. Thx for my favorite recipe! ❤️
Karin and Ken says
We use different breads too and always love the result. I’m so glad you like this recipe too. It’s a personal favorite of mine. Enjoy your day. Karin
Brenda says
Love your recipe and have been making it for years. I don’t always add cheese or the balsamic and this snack always disappears first. So easy to make and so tasty I’m grateful you shared this recipe Thx for all of your hard work. ❤️
Karin and Ken says
I don’t always use cheese or a balsamic reduction either. I just included it because they’re a nice change. Take care and enjoy your day! Karin