Go Back
+ servings
If you’ve made this recipe, please come back and leave us a star rating or a comment below.

Mozzarella Bruschetta

Mozzarella Bruschetta is a delicious, easy appetizer made with grilled slices of baguette with mozzarella, and a fresh, savory tomato salad.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer
Cuisine American
Servings 12 servings (2-3 pieces)
Calories 221kcal


  • Grill pan or outdoor grill optional


  • 1 ½ pounds Roma tomatoes or tomatoes on the vine
  • 1 French baguette sliced thinly on the bias
  • ¼ cup olive oil
  • 16 ounces fresh mozzarella sliced ⅛” thick
  • 2 cloves garlic pressed
  • 2 tablespoon balsamic vinegar
  • 12 large basil leaves
  • 1 teaspoon coarse Kosher salt plus more to taste
  • Freshly cracked black pepper
  • Balsamic glaze for serving


  • Remove the tomato core by making a triangular cut under the stem, grasp the triangle cut and pull toward the other end of the tomato to remove the core. Gently scrape out any remaining seeds. Finely dice the tomatoes and place in a fine mesh strainer over a bowl, toss with a pinch of the salt and allow tomatoes to drain some excess moisture while you prep the bread. The salt will pull the moisture out.
  • Preheat a cast iron grill pan on medium high. Lightly brush one side of each baguette slice with olive oil. Grill, olive oil side down, until charred. Remove to a baking sheet.
  • Preheat oven to 400℉. Top each baguette piece with a slice of mozzarella. Place in the oven for about 5 minutes to soften the cheese.
  • While the cheese softens; stack basil leaves and roll up like a cigar, slice thin into ribbons (chiffonade). Drain any excess water from the bowl and add the tomatoes, garlic, balsamic vinegar, basil, a pinch of salt and pepper. Toss gently, taste and adjust seasoning if needed.
  • When cheese has softened; top each piece with about a tablespoon of the tomato mixture, drizzle with the balsamic glaze, serve immediately. Alternately, put the cheese topped baguette sliced on a serving platter, the tomato mixture in a small serving bowl, and put out with the balsamic glaze for guests to top their own baguette.


  • This recipe will make approximately 30 pieces. As an appetizer, I recommend planning on 2-3 pieces per person.
  • The tomato salad is best served immediately, but can be stored in the refrigerator for up to 1 day. You will need to strain out the liquid before serving. The toasted bread can be store in a resealable plastic bag for up to 3-4 days.


Calories: 221kcalCarbohydrates: 14gProtein: 11gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 563mgPotassium: 195mgFiber: 1gSugar: 3gVitamin A: 749IUVitamin C: 8mgCalcium: 221mgIron: 1mg
Keyword bruschetta with mozarella, mozzarella bruschetta