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Fresh Tomato Bruschetta with Mozzarella and Parmesan

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This fresh tomato bruschetta with mozzarella is the perfect summer appetizer! Juicy tomatoes, fresh basil, and gooey mozzarella come together for a flavorful and light dish that complements any meal. 

A bruschetta on a white plate with more bruschetta and fresh tomatoes in the background.

If you ask me, the best time of the year is tomato season! Garden-fresh, peak-season tomatoes are hard to beat. 

Every year when the tomato harvests are plentiful, we have bruschetta on repeat. 

It’s such a great dish because it’s so versatile! Tomato bruschetta with mozzarella is a great snack, side dish, or appetizer.

Plus, it’s delicious! You can’t go wrong with tomatoes, fresh basil, and garlic on top of cheesy toasted bread.

Why You’ll Love Tomato Bruschetta with Mozzarella

Summer flavors: Juicy, sweet tomatoes, fresh basil, and raw garlic are the perfect trio for summer. You can enjoy the best seasonal flavors all in one dish with homemade bruschetta.

Perfect appetizer: Tomato bruschetta with mozzarella is such a great appetizer because it’s easy to make and delicious for a variety of preferences. You can even make the tomato mixture ahead of time to make party or dinner prep a little easier.

Cheesy: If you ask me, the best bruschetta has melted cheese on it. It adds so much flavor, texture, and even a little bit of protein! Toasted mozzarella and a sprinkle of fresh parmesan cheese make this bruschetta absolutely delicious.

Ingredients

Bruschetta ingredients on a butcher block background.
  • Baguette: A French or Italian baguette will make the bread base for your bruschetta! 
  • Olive oil: I suggest using high-quality extra virgin olive oil for the best flavor.
  • Mozzarella: Any high-moisture mozzarella will work for this recipe, but I love the pre-sliced logs because they make perfect-sized rounds. You can substitute mozzarella pearls if you prefer.
  • Tomatoes: I really recommend getting sun-ripened tomatoes from the garden or farmer’s market for this dish! They taste so much better than most grocery store tomatoes. In any case, opt for bright red, ripe tomatoes.
  • Basil: Fresh basil adds just the right herbaceous flavor to bruschetta.
  • Garlic: Just a bit of fresh garlic makes the flavor pop in this recipe! If you aren’t a huge garlic fan, I would recommend sauteeing or roasting it for a milder flavor. 
  • Salt: A quality sea salt like Redmond’s Real Salt tastes the best, but use whichever salt you have on hand.
  • Parmesan: This is optional, but a bit of shredded Parmesan makes the perfect topper for the bruschetta. It looks beautiful and adds a sharp and salty flavor. 
A close-up of a plate with tomato bruschetta on it.

Variations and Substitutions

  • Bread: If you can’t find a baguette, feel free to use other types of bread.  Sourdough bread or a rustic Italian bread can be delicious! Do try to avoid super soft and airy breads like french bread as they can get soggy.
  • Tomatoes: I typically prefer a nice and ripe Roma tomato for this, but feel free to use what you have on hand. Cherry tomatoes or grape tomatoes can provide a unique flavor. Heirloom tomatoes are a delicious option (I use them in my heirloom tomato bruschetta recipe!).
  • Cheese: While not traditional, you can make a unique and delicious appetizer by trying different cheese options on your bruschetta. Feta cheese, goat cheese, and cream cheese can all be tasty substitutions.

How to Make Tomato Bruschetta with Mozzarella

A bowl of tomato mixture for bruschetta.

Step 1. Combine the tomatoes, basil, garlic, and salt in a large bowl. Add a drizzle of olive oil, stir, and set aside to marinate. 

Bread slices drizzled with olive oil.

 Step 2. Preheat the oven to 350. Cut the baguette into ½ – 1-inch rounds. Drizzle both sides with olive oil and lay them in a single layer on a sheet pan lined with parchment paper. 

Cheesy toasted bread slices.

Step 3. Toast the baguette rounds in the oven for 10-15 minutes, flipping halfway through. Remove from the oven and lay a piece of mozzarella on each slice. Broil in the oven until melty and golden brown. 

Topping a toasted bread slice with tomato mixture.

Step 4. Once the slices of bread are finished toasting, remove them from the oven and allow to cool slightly. Top the toasted bread slices with the tomato mixture and a sprinkle of parmesan and enjoy. 

Helpful Tips

  • Add a drizzle of balsamic glaze to the bruschetta for a tangy, sweet addition.
  • Watch the bread closely while it broils! It can burn very quickly. 
  • If you won’t be eating the bruschetta right away (such as at a party with grazing), I recommend keeping the tomatoes and bread separate. Guests can top the bread with the tomato right before eating so it doesn’t get soggy. 
  • If you aren’t a fan of raw garlic, you can sauté it in some oil for a few minutes. Let it cool before adding to the tomatoes. 
  • Leftovers don’t store very well, so it’s best to make an amount you can eat that day. If you do end up with leftovers, store the tomato topping and the bread in two separate airtight containers in the fridge.
Three pieces of bruschetta on a white plate surrounded by bruschetta ingredients.

FAQs

What are the best tomatoes for bruschetta?

Any garden- or farm-fresh tomatoes are great for bruschetta! Roma tomatoes are a common choice and red slicers are also great. For a fun flair, use heirloom tomatoes as I do in my heirloom tomato bruschetta recipe

Why are homegrown tomatoes so much better than store-bought?

That’s because store-bought tomatoes are usually a variety that is bred to transport well, which unfortunately sacrifices flavor. Many store-bought tomatoes are also picked unripe and gassed with ethylene to turn them red. Homegrown (or farmers market tomatoes) are typically varieties that are bred for the best flavor and they are left to ripen on the vine in the sunshine and harvested when nearly ripe. 

Can I make this recipe dairy-free?

Yes! The cheese is completely optional in this recipe. I’ve made bruschetta without any cheese many times and it’s delicious. In fact, that’s the more traditional way to make bruschetta! 

Can I make this recipe gluten-free?

Absolutely! Simply use your favorite gluten-free bread in place of the French baguette.

Should tomatoes be stored in the fridge? 

Nope! If they haven’t been cut yet, tomatoes should be stored at room temperature. Once you’ve cut into the tomato, store leftovers in the fridge.

A pieces of bruschetta on a white plate with ingredients in the background.

More Summer Recipes

🍅🌿Enjoy the seasonal delights of summer with this easy appetizer! If you try this tomato mozzarella bruschetta and love it, I’d love it if you come back and leave a review. Thanks for visiting!

A bruschetta on a white plate with more bruschetta and fresh tomatoes in the background.

Tomato Bruschetta with Mozzarella

This fresh tomato bruschetta with mozzarella is the perfect summer appetizer! Juicy tomatoes, fresh basil, and gooey mozzarella come together for a flavorful and light dish.
Prep Time 5 minutes
Cook Time 20 minutes
Course Appetizer
Servings 4

Ingredients
  

  • 3 cups fresh tomatoes diced
  • 1/2 cup chopped fresh basil loosely packed
  • 2 cloves garlic minced
  • 1/2 teaspoon salt or to taste
  • 2 teaspoons olive oil
  • 1 small baguette
  • 8 ounces high-moisture mozzarella sliced into rounds
  • 1/2 cup shredded parmesan cheese

Instructions
 

  • Combine the tomatoes, basil, garlic, and salt in a large bowl. Add a drizzle of olive oil, stir, and set aside to marinate.
  • Preheat the oven to 350. Cut the baguette into ½ – 1-inch rounds. Drizzle both sides with olive oil and lay them in a single layer on a sheet pan lined with parchment paper.
  • Toast the baguette rounds in the oven for 10-15 minutes, flipping halfway through. Remove from the oven and lay a piece of mozzarella on each slice. Broil in the oven until melty and golden brown.
  • Once the slices of bread are finished toasting, remove them from the oven and allow to cool slightly.
  • Top the toasted bread slices with the tomato mixture and a sprinkle of parmesan and enjoy.

Notes

  • Add a drizzle of balsamic glaze to the bruschetta for a tangy, sweet addition.
  • Watch the bread closely while it broils! It can burn very quickly. 
  • If you won’t be eating the bruschetta right away (such as at a party with grazing), I recommend keeping the tomatoes and bread separate. Guests can top the bread with the tomato right before eating so it doesn’t get soggy. 
  • If you aren’t a fan of raw garlic, you can sauté it in some oil for a few minutes. Let it cool before adding to the tomatoes. 
  • Leftovers don’t store very well, so it’s best to make an amount you can eat that day. If you do end up with leftovers, store the tomato topping and the bread in two separate airtight containers in the fridge.
Keyword appetizers, bruschetta, bruschetta with cheese, summer
Cheesy tomato bruschetta pinterest pin.

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