Bruschetta & Fresh Mozzarella Recipe

Prepare tomatoes

Core and seed the tomatoes if desired for a less watery topping. Dice tomatoes into approximately 1/4-inch pieces and place in a medium mixing bowl (yield about 4 cups).

Add the finely diced red onion, minced garlic, and chopped basil to the bowl with the tomatoes.

Stir in 4 tablespoons extra-virgin olive oil and 1 tablespoon balsamic vinegar until combined.

Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed. Let the mixture rest at room temperature for 15–20 minutes to allow flavors to marry; stir once or twice while resting.

Drain the fresh mozzarella well and pat each piece dry with paper towels to remove excess moisture (this helps prevent soggy bread).

Arrange the mozzarella balls on a serving platter or bowl. Drizzle with 2 tablespoons extra-virgin olive oil, sprinkle with 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon flaky sea salt. If preferred, tear larger bocconcini into bite-size pieces so they match the size of the bread slices.

Allow the mozzarella to come to room temperature (about 15 minutes) before serving for best flavor and texture.

Prepare bread

Preheat oven to 400°F (200°C) or heat a grill pan over medium-high heat. Slice the Italian loaf on a diagonal into 1/2-inch to 3/4-inch thick slices (about 16–20 slices depending on loaf size).

Brush one side of each slice lightly with 2 tablespoons extra-virgin olive oil (or spread softened butter if using). Place slices oil-side up on a baking sheet or directly on the grill pan.

Toast in the oven for 6–8 minutes until golden and crisp, or grill 2–3 minutes per side until charred marks appear and bread is crisp. Remove from heat.

While still warm, rub the toasted side of each slice with the cut garlic clove to impart a gentle garlic flavor.

Assemble and serve

Spoon the tomato bruschetta topping onto each toasted bread slice just before serving (about 1–2 tablespoons per slice). Place one or two mozzarella pieces alongside or on top of the bread as preferred. Arrange remaining mozzarella balls on the platter around the bread slices.

Finish with an extra drizzle of olive oil over the assembled bruschetta and mozzarella, sprinkle additional chopped basil if desired, and serve immediately so bread remains crisp.