Description
Bruschetta with cheese is a classic appetizer for summer gatherings and holiday parties. Add them to an antipasto platter, or to a charcuterie board featuring a variety of cured meats.
Ingredients
- 1 1/2 cups (seeded & diced) ripe cherry tomatoes or grape tomatoes – multicolor preferred
- 1 clove garlic, pressed or minced
- 1/4 cup fresh basil, thinly sliced
- 2 tablespoons balsamic vinegar, or to taste
- 4 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 12 slices baguette, cut 1/4-inch thick
- 1 8–ounce ball fresh mozzarella cheese, thinly sliced
- Flaky sea salt, for garnishing
Instructions
RECIPE PREP: Preheat oven broiler to high. For easy clean-up, line a large baking tray with parchment paper or aluminum foil.
- In a large bowl, gently combine the tomatoes, basil, garlic, balsamic vinegar, and 2 tablespoons of olive oil. Season with kosher salt and black pepper to taste.
- Arrange the slices of baguette on the prepared tray. Brush the tops with olive oil. Broil for about 3 minutes, or until the slices are golden blonde and crisp on the edges.
- Flip the pieces over. Brush the other side with olive oil. Add a piece of mozzarella cheese to the top of each crostini. Broil for about 3 minutes, or until the cheese is warm and melted. Remove the tray from the oven.
- Spoon 2 tablespoons marinated tomatoes over each piece of cheesy crostini. Garnish with a sprinkle of flaky salt. Serve and enjoy immediately.
Notes
Bruschetta recipe variations: To the tomato mixture, add short thin slices of red onion, grilled kernels of corn, or mushrooms sautéed in butter. For bruschetta caprese with an extra garlicky taste, sauté some garlic cloves in olive oil on stovetop. Brush this garlic-infused oil on the baguette slices before toasting them.
How to make this a dairy-free recipe: Skip the cheese. Instead, replace it with smashed avocado. Spread avocado over the slices of baguette after they’ve been toasted.
How to prevent bruschetta from getting soggy: Tomato seeds contain extra water which can make the crostini soggy. Remove the seeds and discard them. Add diced tomatoes to a colander and shower them with salt. Let the tomatoes sit and drain for 1 hour before combining them with basil and marinade ingredients. Wait until just before serving to spoon the tomato mixture over the crostini.
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Category: Appetizers
- Method: Broiler
- Cuisine: Italian