How to prevent soggy bruschetta

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!

How to toast bread for making bruschetta

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.

Easy Bruschetta Recipe with Mozzarella and Tomato Basil CucinaByElena

Name: Easy Bruschetta Recipe with Mozzarella and Tomato Basil
Prep time: PT-476114H18M12S
Cook time: 5 min
Total time: 50 min
Cuisine: Italian
Ingredients: 6 slices of 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 oz fresh mozzarella cheese, cut into slices or small pieces; 4 teaspoon extra virgin olive oil, more for garnish; 3 garlic cloves, whole; 8 basil leaves, cut into ribbons, more for garnish; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground pepper; 1 tablespoon balsamic vinegar or balsamic glaze

Ingredients

Units Scale

6 slices of 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 oz fresh mozzarella cheese, cut into slices or small pieces
4 teaspoon extra virgin olive oil, more for garnish
3 garlic cloves, whole
8 basil leaves, cut into ribbons, more for garnish
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon balsamic vinegar or balsamic glaze

Cook Mode Prevent your screen from going dark

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!

Author: Elena
Prep Time: 15 min + 30 minutes marinating time
Cook Time: 5 minutes
Category: Savory
Method: Italian
Cuisine: Italian