Easy Bruschetta Recipe with Mozzarella and Tomato Basil
Updated Apr 21, 2025, Published Jul 19, 2022
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Easy Bruschetta Recipe with Mozzarella and Tomato Basil is a simple, fresh, and gorgeous appetizer that screams summer – only 6 ingredients and 30 minutes! The garlic cloves on toasted bread, topped with juicy, ripe tomatoes, fresh mozzarella, and basil, are a perfect bite of your favorite Italian flavors.
Try my fresh tomato basil pasta and caprese sandwich next!
Why This Recipe Stands Out
I love fresh ingredients in the summertime, and sweet tomatoes are at the top of my list. In Sardinia, Italy, where I grew up, the summer tomatoes are as lovely as candy and that is where we enjoy this simple recipe most. You’ll love this traditional bruschetta recipe, featuring mozzarella and tomato basil. Serve this as an appetizer to our Grilled Chicken Thigh Recipe!
“Tried this recipe tonight and it was DELICIOUS! We had a small gathering and everyone loved it! It was so easy and so yummy! Definitely the hit of the night.”
– Jacqueline
Table of Contents
Simple Ingredients
Good quality ingredients go a long way in this recipe. Since there aren’t many ingredients to this tomato bruschetta, use as fresh as possible for optimal results.
- Tomatoes: use fresh, ripe, high-quality tomatoes for the best results, like heirloom and Roma tomatoes, grape tomatoes, or cherry tomatoes. It is your personal preference! For best results use room temperature tomatoes. They will acquire too much liquid as they get cold.
- Mozzarella: use high-quality fresh mozzarella (soft, not hard). You could also use bocconcini (mini mozzarella balls), or mozzarella pearls. Read more about different types of mozzarella in my post Mozzarella vs Burrata.
- Basil: Use fresh basil, even better if you have a plant at home, so you can pick it just before making the bruschetta.
- Bread: There are several types of bread you can use, whether you prefer larger or smaller portions (such as crostini): French baguette slices (try my easy crusty bread), sourdough, homemade ciabatta, or focaccia bread.
- Olive oil: Use high-quality extra virgin olive oil. You can also use garlic-infused olive oil to avoid having to rub the bread with garlic manually.
- Aromatics: combination of fresh garlic cloves (adjust the amount to personal preference), sea salt and black pepper, and balsamic vinegar or a drizzle of balsamic glaze (adds an extra dimension of flavor and tang).
See recipe card for quantities.
Substitutions and Variations
- Red Onion: Add thinly sliced raw red onion for extra bite.
- Tomatoes: No fresh tomatoes? Use drained canned whole tomatoes or roasted tomatoes instead.
- Spice: A pinch of chili flakes adds a kick.
- Pesto: Spread homemade pesto on the bread before adding tomatoes and mozzarella for a classic twist.
- Cheese Swap: Try goat cheese, feta, ricotta, or cream cheese in place of mozzarella.
- Garlic: Mix finely minced garlic into the tomato mixture instead of rubbing on toast.
- Grill the Bread: Use a grill, oven, or toaster oven to crisp up your bread.
- Marinated Mozzarella: Swap plain mozzarella for store-bought marinated versions.
- Bread Base: Use my tomato focaccia as a flavorful base instead of regular toast.
How To Make Bruschetta With Mozzarella
Using a sharp knife or mandoline, carefully and evenly slice the tomatoes and mozzarella. You can cut them in slices or cut them in small pieces based on how you like them.
In a large bowl add the olive oil, balsamic vinegar, salt and pepper, and basil. Stir to combine. Add the tomatoes and toss to coat. Cover with plastic wrap and let sit for 30 minutes to 60 minutes so the flavors infuse in the tomatoes.
Toast the bread. If your bread isn’t pre-sliced, slice it around ¼-½ inch thick. Drizzle or brush the bread with a little olive oil then line up the slices on a baking sheet.
Turn the oven to 450ºF. Heat until the edges start to darken (about 5 minutes).
Rub the fresh garlic over the toasted bread. Adjust the amount based on personal preference. Rubbing about half a clove on one side. Set bread aside.
Assemble the tomato bruschetta by alternating the marinated tomatoes and fresh mozzarella on top of the toasted bread in a single layer. Top with a drizzle of olive oil and extra basil. Enjoy!
FAQ’s
Avoid soggy mozzarella bruschetta by making a “bruschetta with mozzarella bar” – place the grilled bread slices on a large platter next to bowls filled with the marinated tomato mixture and sliced mozzarella. Add a bottle of balsamic vinegar and extra basil, and your family and friends can build their own!
Toast the bread slices in an oven, toaster oven, or grill. Drizzle sliced bread with a little olive oil and toast until lightly browned on both sides. Then cut a clove of garlic in half and rub over one side of the toast. Add your favorite toppings, such as mozzarella and tomatoes—a simple way to use Italian bread.
You can use dried basil if that’s all you have available but it will be a completely different taste and texture experience. I highly recommend using fresh basil leaves.
Generally speaking, bruschetta is a dish served on toasted bread. Caprese is a salad that includes fresh tomatoes, mozzarella, basil, and often balsamic vinegar.
Bread: there are several types of bread you can use whether you want larger or smaller portions (like crostini): sliced french bread, rustic loaves, particularly Italian (try my recipe for easy, no knead bread), sourdough, ciabatta, etc.
This is something that is up to your own preferences, but in Italy, we serve the cold topping on warmed bread.
What is Bruschetta?
Bruschetta is pronounced ‘brusketa’ in Italian. Most people think bruschetta refers to the tomato topping, but it refers to the toasted bread that holds the toppings!
Bruschetta is an antipasto consisting of grilled or toasted bread rubbed with garlic and topped with olive oil and salt. Variations of toppings may include tomato, vegetables, beans, cured meat, or cheese. I love this baked zucchini and tomato version as well!
If you are looking for another topping option, you might want to try this eggplant caponata recipe!
My Pro Tip
Recipe Tips
- Allow the tomato to marinate: if you dice the tomato, allow it to marinate in a mixture of olive oil, ribbed basil, and balsamic. I recommend 30 minutes or more to allow the ingredients to blend; 60 minutes for the best results.
- Use day-old bread: It is the perfect consistency for homemade bruschetta.
- The toasted bread infused with garlic will get slightly softer as it absorbs the juices from the marinated tomatoes. The bread should be more toasted than less for this recipe.
Make Ahead Of Time
To make ahead: prepare the toppings up to a day in advance (without the basil) and then assemble just before serving.
Toast the bread right before serving and do not top the bread with the tomato topping until right before serving or it will get soggy. Toasting the bread does help it from getting soggy right away from the tomato liquid.
Storage
Fridge: Any leftovers can be stored in the refrigerator (covered) for 1-2 days – then strain the liquid before using it. The better when it comes to this tomato bruschetta recipe with mozzarella.
Freezer: I don’t recommend freezing any leftover bruschetta with mozzarella and tomatoes. This recipe is so easy to make in a pinch of time it is worth making it fresh.
Leftovers: If you have leftover tomato mixture you can toss with with pasta! Read this to learn how to cook pasta perfectly every time! If you have leftover bread you can make this delicious Tuscan ribollita recipe.
What To Serve With This Recipe
Serve this for a light lunch or perfect appetizer, or make it a complete meal and serve it with a tasty pasta salad or some grilled ribs with this pork rib rub! Are you craving more summer recipes? I’ve got you covered- 34 BEST Italian Summer Recipes.
More Italian appetizer options for you: Crispy Calamari Air Fryer Recipe, Prosciutto Melon Arugula Salad, Easy Bruschetta Recipe with Mozzarella and Tomato Basil, Roasted Portabello Mushrooms, Best Creamy Au Gratin Potatoes Recipe, Best Baked Artichoke Spinach Dip (no mayo), Cream Cheese Jimmy Dean Dip, and Italian Seafood Salad Appetizer.
More delicious recipes for you:
- Eggplant and Tomato Pasta Sauce
- Gnocchi Alla Sorrentina
- Pickled Italian Vinegar Peppers Recipe (Easy)
- Antipasto Pasta Salad (with Italian Dressing)
- Crispy Baked Cod with Panko Recipe
- BEST Italian Beef Short Rib Ragu
- BEST Lobster Ravioli Sauce with Lemon Brown Butter
- BEST Authentic Sicilian Cannoli Recipe
- Mortadella Sandwich with Burrata
- Panini Caprese Sandwich
- Copycat Chipotle Salsa
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Bruschetta Recipe with Mozzarella
Ingredients
- 6 slices bread french baguette, rustic Italian loaf, sourdough, or ciabatta,
- 4-6 tomatoes Roma or heirloom, vine ripe, in-season; or cherry tomatoes, cut into slices or small pieces
- 8 ounces fresh mozzarella cheese, cut into slices or small pieces
- 4 steaspoon extra virgin olive oil, more for garnish
- 3 cloves garlic, whole
- 8 basil leaves, cut into ribbons, more for garnish
- ½ teaspoon sea salt
- ½ teaspoon freshly ground pepper
- 1 tablespoon balsamic vinegar , or balsamic glaze
Instructions
- Using a sharp knife or mandoline, carefully and evenly slice the tomatoes and mozzarella. You can cut them in slices or cut them in small pieces based on how you like them.
- In a large shallow bowl add the olive oil, balsamic vinegar, salt and pepper, and basil. Stir to combine. Add the tomatoes and toss to coat. Cover with plastic wrap and let sit for 30 minutes to 60 minutes so the flavors infuse in the tomatoes.
- Toast the bread. If your bread isn’t pre-sliced, slice it around ¼-½ inch thick. Turn the oven to 450ºF. Place the bread slices on a large baking sheet. Brush the bread slices with a little olive oil until the edges start to darken (about 5 minutes).
- Rub the fresh garlic over the toasted bread. Adjust amount based on personal preference. Rubbing about a half a clove on one side. Set bread aside.
- Assemble the tomato bruschetta by alternating the marinated tomatoes and fresh mozzarella on top of the toasted bread in a single layer. Top with a drizzle of olive oil and extra basil. Enjoy!
Notes
- Allow the tomato to marinate: if you dice the tomato, then allow them to marinate in a little oil with olive oil, ribboned basil, and balsamic. I recommend 30 minutes minimum to allow the ingredients to marry; 60 for the best results.
- Use day-old bread: It is the perfect consistency for homemade bruschetta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What are amounts of ingredients
Please scroll to the bottom and find the printable recipe card with all the ingredients and instructions. Enjoy!
I love mozzarella, this was easy and delicious 🤤 thank you
You are welcome! It is so fresh and easy for summer.
I love this recipe and make it often!
Hi Riley, it is so simple and delicious. I’m happy you like it.
love this and loved your messages from Italy.
Thank you! I am happy you enjoyed them!
This recipe is awesome ! It was easy to make and understand the instructions . Thanks so much for sharing it with us .
So happy you loved the recipe. It is an easy and delicious favorite around here.
This recipe is awesome ! It was easy to make and understand the instructions . Thanks so much for sharing it with us .
You are most welcome!
Tried this recipe tonight and it was DELICIOUS! We had a small gathering and everyone loved it! It was so easy and so yummy! Definitely the hit of the night.
So happy you loved the recipe! I am making it on repeat these days with all the seasonal fresh tomatoes.
A recipe to make on repeat alllllllll summer long! It is so easy and absolutely delicious.