Cherry Tomato Bruschetta with Mozzarella

This cherry tomato bruschetta with mozzarella combines juicy tomatoes, fresh basil, and extra-virgin olive oil on crisp, garlic-rubbed sourdough. Ready in 10 minutes, it makes a quick Italian-inspired appetizer or snack.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 5

Total Time 10

Ingredients

▢ 200 g cherry tomatoes halved
▢ 50 g fresh mozzarella chopped
▢ 2 tablespoons fresh basil chopped
▢ ¼ teaspoon salt
▢ 1 teaspoon dried oregano
▢ 3 tablespoons extra virgin olive oil
▢ 1 clove garlic
▢ 8 slices sourdough bread approximately ½-inch (1 cm) thick

Instructions

Place the 200 g cherry tomatoes, halved, in a large bowl. Add the 50 g fresh mozzarella, chopped, and 2 tablespoons fresh basil, chopped, then mix gently.
Sprinkle in the ¼ teaspoon salt and 1 teaspoon dried oregano. Drizzle with 2 tablespoons extra virgin olive oil, and gently toss until evenly coated.
Toast the 8 slices sourdough bread in a grill pan until golden and crisp on both sides. While the bread is still warm, rub both sides of each slice with the garlic clove.
Divide the cherry tomato and mozzarella mixture among the toasted bread slices. Drizzle with the remaining 1 tablespoons extra virgin olive oil and serve immediately.

Notes

Choose the bread: I used sourdough cut approximately 1 cm thick, but another sturdy bread that toasts firmly will also work.

Control the moisture: If the tomatoes or fresh mozzarella release considerable liquid, I drain away a little before assembling the bruschetta so the bread stays crisp.

Use another toasting method: I prepared the bread in a grill pan, although a toaster or oven can also be used to toast it until golden and crisp.

Assemble at the end: For me, adding the topping immediately before serving is important because it prevents the tomato juices from softening the toast.

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