Tomato-mozzarella Bruschetta Recipe

Slice bread

Preheat the oven to 400°F (205°C). Cut the baguette on a diagonal into 12 slices about 1/2-inch (1.2 cm) thick to create larger, crisp surfaces.

Brush with oil and season

Arrange slices in a single layer on a baking sheet. Brush the tops lightly with 3 tbs extra-virgin olive oil. Sprinkle the 1/2 tsp coarse sea salt and 1/4 tsp freshly ground black pepper evenly over the slices.

Toast

Toast in the preheated oven for 8–10 minutes, flipping once halfway, until edges are golden and centers are crisp but not hard. If you prefer a grill flavor, you can grill for 1–2 minutes per side on a hot grill pan.

Rub with garlic

Remove toasted slices from the oven. While still warm, immediately rub each slice with the cut side of a garlic clove (use 1 clove per 6 slices) so the warm bread absorbs the garlic aroma.

Prepare tomatoes

Core and dice the tomatoes into roughly 1/4-inch pieces. If tomatoes are very juicy, remove seeds and excess juice first by scooping them out into a colander and letting drain for 5–10 minutes to prevent soggy bruschetta.

Prepare mozzarella and basil

Pat the fresh mozzarella dry with paper towels and cut into small dice or tear into bite-sized pieces. Stack basil leaves, roll them into a cigar, and thinly slice (chiffonade) or tear into small pieces.

Combine topping

In a medium bowl, combine the diced tomatoes, mozzarella, and basil. Add 2 tbs extra-virgin olive oil, 1 tsp balsamic vinegar (or 1 tsp aged glaze), 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Gently toss to combine. Taste and adjust seasoning—if tomatoes are bland, add a pinch more salt or a squeeze of lemon (optional). Let sit 5 minutes to allow flavors to meld.

Spoon onto bread

Using a slotted spoon if tomatoes are juicy, top each garlic-rubbed toast slice with about 1 to 1.5 tablespoons of the tomato-mozzarella mixture so the bread stays crisp. Arrange topped bruschetta on a serving platter.

Drizzle each bruschetta lightly with balsamic glaze (about 1 tbs total across all pieces) and scatter microgreens or extra basil on top for freshness and color. Serve immediately so bread remains crisp.