Best 3 Tomato And Mozzarella Bruschetta Recipes

Bruschetta, an iconic Italian appetizer, is a delightful symphony of flavors that tantalizes the taste buds. This classic dish, with its humble origins in ancient Rome, has evolved into a culinary masterpiece, enjoyed worldwide for its simplicity and versatility. Bruschetta's essence lies in the perfect harmony between toasted bread, fresh tomatoes, fragrant basil, and the creamy richness of mozzarella cheese. While the traditional recipe remains a timeless favorite, modern variations have emerged, offering a plethora of taste sensations to suit every palate. Our collection of bruschetta recipes will guide you through the culinary journey, from the classic combination of tomatoes and mozzarella to innovative toppings like grilled peaches and prosciutto or creamy avocado and roasted red peppers. Embark on this culinary adventure and discover the endless possibilities of this versatile dish, transforming your next gathering into a celebration of taste.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO AND MOZZARELLA BRUSCHETTA

Tomato and Mozzarella Bruschetta image

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 2-4 servings

Number Of Ingredients 9

Ingredients

3 plum tomatoes, finely chopped
1/2 red onion, finely chopped
2 tablespoon capers
1/4 cup chopped fresh basil
1/4 pound fresh mozzarella, finely chopped
2 tablespoons balsamic or red wine vinegar
4 tablespoons olive oil
Salt and pepper
4 slices toasted Italian bread

Steps:

Preheat broiler. In a large bowl combine tomatoes, onion, capers, basil and mozzarella. Stir in balsamic vinegar and olive oil. Season with salt and pepper. Top toasted bread with the mixture and place on baking sheet. Broil until cheese melts. Serve hot. Alternative: Substitute 1 cup canned northern white beans for cheese and just top toasts with mixture.

TOMATO AND MOZZARELLA BRUSCHETTA WITH BASIL OIL

Tomato and Mozzarella Bruschetta with Basil Oil image

Provided by Sunny Anderson

Categories appetizer

Yield about 1 cup

Number Of Ingredients 8

Ingredients

1 1/2 pounds Roma tomatoes, seeded and diced
salt
5 ounces fresh mozzarella, diced (about 1 cup)
1 tablespoon balsamic vinegar
1 baguette, sliced 1/4-inch thick
2 cloves garlic
3 cups tightly packed basil leaves
1 1/2 cups extra virgin olive oil

Steps:

Preheat oven to 350 degrees F. Bruschetta Preparation: Place diced tomatoes on a VIVA® towel and salt. Let sit for 20 minutes. Remove to a bowl and mix together with mozzarella and vinegar. Season with salt to taste. Let stand at room temperature while toasting the bread. Place bread slices on a sheet tray in a single layer and bake until edges are golden, turning bread halfway through. Rub one side of toasted bread with raw garlic. To assemble, place a mound of tomato mixture onto slices and drizzle with basil oil. Serve immediately. Basil Oil Preparation: Bring a saucepan of water to a boil. Fill a bowl with ice water. Drop the basil leaves into the boiling water and submerge them for 5 seconds. Remove them to the ice bath using a spider or slotted spoon. Work quickly. You don't want the basil leaves in the boiling water for too long. Blanching the leaves and then shocking them in ice water will preserve the bright green color. Remove the basil from the water and squeeze dry using VIVA® towels. You want the basil as dry as possible. Remove basil to a blender with the oil. Puree until the mixture is well combined. Place a strainer inside a bowl. Dampen a VIVA® towel with water and line the towel inside the strainer. Pour the basil oil into the strainer. It takes awhile for the oil to strain through. You may need to squeeze it gently to help along the oil. Pour strained basil oil into the neck of a small cruet or a small sterilized jar. Cover the jar or cruet tightly and refrigerate. Use within four days.

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA image

Categories Tomato

Yield 36 Bruschetta

Number Of Ingredients 7

Ingredients

1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thic

Steps:

Preheat oven to 375 degrees F. In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper. On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece. Place bruschetta on decorative platter and garnish with basil leaves.

Tips:

Use ripe, flavorful tomatoes for the best results.
If you don't have a baguette, you can use any other type of bread that you like, such as ciabatta or sourdough.
To make the bruschetta ahead of time, prepare the tomatoes and mozzarella cheese and store them separately in the refrigerator. When you're ready to serve, assemble the bruschetta and drizzle with olive oil.
If you want a more flavorful bruschetta, you can grill or roast the tomatoes before assembling the bruschetta.
You can also add other toppings to your bruschetta, such as basil, pesto, or arugula.

Conclusion:

Tomato and mozzarella bruschetta is a classic Italian appetizer that is perfect for any occasion. It's easy to make, delicious, and always a crowd-pleaser. With just a few simple ingredients, you can create a dish that is both flavorful and satisfying. Whether you're serving it as a snack, an appetizer, or a light lunch, tomato and mozzarella bruschetta is sure to be a hit.