Mozzarella, Tomato & Basil Bruschetta Recipe

Slice and toast

Preheat oven to 425°F (220°C). Slice the baguette on a slight diagonal into 12 slices about 1/2 inch thick. Arrange slices on a baking sheet in a single layer.

Brush each slice lightly with 3 tablespoons extra-virgin olive oil on both sides. Toast in the preheated oven 6–8 minutes until golden and crisp, flipping once halfway through. Alternatively, grill on a hot skillet 1–2 minutes per side.

Remove toasted slices from oven. While still warm, rub the cut side of 2 garlic cloves over the top of each slice to infuse garlic flavor. Sprinkle the slices with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, distributing evenly.

Prepare tomatoes

Core and dice 4 ripe tomatoes into roughly 1/4–1/2 inch pieces. Place diced tomatoes into a medium bowl. Add 1 teaspoon red wine vinegar, 2 tablespoons extra-virgin olive oil (from topping), 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Toss gently to combine and let sit 5–10 minutes to macerate.

Prepare mozzarella and basil

Drain or pat dry 8 oz fresh mozzarella and cut into small dice or thin slices roughly the same size as the tomato pieces. Stack and thinly slice or chiffonade 12 basil leaves (roll leaves and slice into thin ribbons) or tear into small pieces by hand to release aroma.

Gently fold the diced mozzarella and most of the basil into the macerated tomatoes, reserving a few basil leaves for garnish. Taste and adjust seasoning if needed.

Spoon generous tablespoons of the tomato–mozzarella mixture onto each toasted baguette slice, mounding slightly but not so much that it falls off.

Garnish each bruschetta with a small basil leaf or a sprinkle of chiffonade. If using, grate 1/2 teaspoon lemon zest over the assembled bruschetta for brightness and drizzle about 2 teaspoons of balsamic glaze across the finished pieces.

Arrange on a serving platter and serve immediately so the bread remains crisp. If making slightly ahead, keep toasted bread separate from topping and combine just before serving to avoid sogginess.