Fresh Mozzarella, Tomato & Basil Recipe
Make Fresh Mozzarella, Tomato & Basil Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bread
Tomato & Mozzarella
Garnish & Finish
Method
Bread
- 1
Preheat and slice
Preheat the oven to 425°F (220°C). Slice the baguette on a diagonal into 12–14 pieces about 1/2 inch (1.2 cm) thick so each piece is broad enough to hold the topping.
- 2
Oil and season
Place the slices on a baking sheet. Lightly brush the top (cut) side of each slice with the 2 tbs extra-virgin olive oil. Sprinkle the oiled side with the 0.25 tsp coarse sea salt and a pinch of the 0.125 tsp freshly ground black pepper.
- 3
Toast
Bake in the preheated oven until the slices are golden and crisp at the edges, 6–8 minutes. If your oven browns unevenly, rotate the sheet halfway through. Remove from oven when toasted but still slightly warm.
- 4
Garlic rub
While the toasts are warm, halve the garlic clove and rub the cut side of the garlic over the toasted side of each slice using gentle pressure — this will transfer a subtle garlic flavor without overpowering the topping.
Tomato & Mozzarella
- 5
Prepare tomatoes
Core and quarter the tomatoes. Use your fingers or a small spoon to remove the wet seed pockets to reduce sogginess. Dice the tomato flesh into roughly 1/4-inch pieces and place in a colander or bowl to drain for 5 minutes, then return to a mixing bowl.
- 6
Dry the mozzarella
Slice or tear the fresh mozzarella into small rounds or bite-size pieces. Pat lightly with paper towel to remove excess moisture so the topping doesn't become watery.
- 7
Combine topping
To the drained tomatoes add the minced red onion, 2 tbs extra-virgin olive oil (for topping), 1 tbs fresh lemon juice, 0.5 tsp kosher salt, and 0.25 tsp freshly ground black pepper. Tear about 10 basil leaves into ribbons (chiffonade) and add them to the mixture. Toss gently to combine. Taste and adjust seasoning if needed.
- 8
Fold in mozzarella
Gently fold the mozzarella into the tomato mixture just before assembling to avoid releasing too much moisture. Keep the mixture slightly chunky — do not purée.
Garnish & Finish
- 9
Assemble bruschetta
Spoon 1 heaping tablespoon (or more, depending on slice size) of the tomato & mozzarella mixture onto the garlic-rubbed side of each toasted baguette slice, spreading it lightly but leaving the edges visible so the toast stays crisp.
- 10
Finish
Top each bruschetta with a torn basil leaf from the 5 leaves reserved for garnish. Drizzle each piece lightly with 1 tbs extra-virgin olive oil overall (distribute across all pieces), and — if using — drizzle balsamic glaze sparingly (about 1 tbs total) across the assembled pieces. Finish with a very light sprinkle of flaky sea salt (0.125 tsp total across the batch) and a crack of fresh black pepper (0.125 tsp total).
- 11
Serve
Serve immediately while the toast is still crisp. If you must hold them briefly, keep the tomato mixture separate and assemble just before serving to avoid sogginess.
