Warm Tomato and Mozzarella Bruschetta

Warm Tomato and Mozzarella Bruschetta

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  • 1 Pound cherry tomatoes, halved
  • Extra-virgin olive oil, to taste
  • Balsamic vinegar, to taste
  • 6 -8 slices good, crusty Italian bread
  • 8 Ounces fresh mozzarella, sliced thinly
  • Oregano or basil leaves, to taste
  • Salt and pepper, to taste


Preheat the oven to 350 degrees.

In a bowl, drizzle the tomatoes with some olive oil and balsamic vinegar and gently toss them to coat. Lay the bread slices on cookie sheets. Brush the tops with olive oil and bake for about 10 minutes. Remove from the oven.

Layer the slices of mozzarella on top of each slice of bread, followed by the tomatoes, and return the bread to the oven to warm the tomatoes and soften the cheese, for 2-3 minutes.

Remove from the oven and drizzle with more olive oil. Top with herbs and season with salt and pepper, to taste.

Easy Warm Bruschetta

Bruschettaaaaaaaa! It’s like summertime. On toast. WITH CHEESE.

This easy warm bruschetta recipe has been a regular on my meal rotation since college. It’s a quick, simple appetizer for summer barbecues or an easy dinner on busy weeknights. Sautéing the garlic and tomatoes gives this bruschetta a fun twist.

We’re working with garlic, fresh cherry tomatoes, fresh mozzarella, and plenty of basil on toasty sourdough or French bread. And IT. IS. WONDERFUL.

If you’re cooking for a crowd, you can make elements of this easy bruschetta recipe ahead of time: slice the bread early and keep it in an airtight container on the counter, tear the mozzarella and keep it in a container in the fridge, or mince the garlic in advance and keep it in a small bowl until you’re ready to go.

As far as bread goes, I love using a good sourdough, Asiago Bread, or my trusty Easy Crusty French Bread. You want a hearty, flavorful bread that will hold up well under the weight of the tomatoes and mozzarella.

This easy bruschetta recipe is also VERY forgiving – so feel free to mix up the warm bruschetta toppings however you like! Pair the tomatoes with goat cheese, parmesan, or feta, or switch out the basil for some rosemary or tarragon. Add some avocado, balsamic glaze, pistachios, walnuts, or your other favorite bruschetta toppings.

I firmly believe that there is NO wrong way to do cheese + tomatoes + herbs on toast, so go with your gut and make this warm bruschetta your own!

Warm Bruschetta Dip


  • 3 tomatoes diced & seeds removed
  • 1 clove garlic minced
  • 1 tablespoon balsamic vinegar
  • 1-1/2 teaspoon dried basil
  • salt & pepper
  • 1 cup shredded mozzarella
  • parmesan cheese



On Monday, I wrote about a healthy bruschetta recipe and mentioned how most bruschetta are healthy. Today I offer you a less healthy, but equally delicious, bruschetta recipe. In my world of eating, the Monday recipe is for weekday eating. This recipe is for indulgent weekend eating. It’s got a nice bite of garlic, a whole bunch of tomato, and a delightful amount of gooey mozzarella. And yes, you want to use nicely toasted crostini for this recipe. If you’re going to indulge, do it fully.

To learn more about this recipe, originally published in September 2012, keep reading.

Saturday was a day of canning for my husband and me. We bought many pounds of canning tomatoes and spent the next few hours working in our kitchen. At the end of it, we had a dozen jars of whole tomatoes and another dozen jars of salsa. While we were processing all of these tomatoes, I decided to grab a few of the best tomatoes and save them for Sunday.

After a late morning, five-mile walk, our appetites were ready for some snacks. It seemed to me that tomatoes that were perfectly ripe should be used in a manner that allowed their flavors to shine. Thus, I didn’t want to add too many other ingredients or transform the tomato far from its original state. However, both of us adore melted cheese, so I knew that a little bit of heat and mozzarella couldn’t hurt. What was devised was a slightly messy, but incredibly delicious, dip.

Classic Tomato and Mozzarella Bruschetta Recipe

Crosta & Mollica Pane Pugliese is produced by a family-owned bakery in the Puglia region and baked to a traditional recipe using the locally milled durum wheat flour which gives the bread its signature golden colour. It’s thick crust and slightly chewy texture makes Pane Pugliese the ideal base for bruschetta.

A classic tomato bruschetta is one of the most simple and yet one of the most delicious and well-loved Italian dishes enjoyed across all regions and seasons. It is a recipe that combines a great love of traditional Italian bread with the great pleasure of fresh, sun ripened tomatoes and creamy buffalo mozzarella.

Whether it’s a light lunch or an inviting starter, this quick and easy dish is guaranteed to get everyone together to enjoy a true taste of Italy.

Serving size: 1 slice per person

Ingredients: (based on 6 people):

1 pack of Crosta & Mollica Pane Pugliese (6 slices)
3 balls of high quality Italian Buffalo Mozzarella
3 peeled cloves of garlic
1 bunch basil leaves

For the roasted tomatoes:

2 punnets of mixed cherry, plum or vine tomatoes
3 tbsps. extra virgin olive oil
3 tbsps. balsamic vinegar or glaze
1 tsps. salt (rock salt or salt flakes)

Preparation time: 15 mins
Total time required: 15 mins

1. Preheat your oven to 200C or Gas mark 6
2. Slice our mixed tomatoes in 1/2 and place in an oven-proof baking tray or dish
3. Drizzle the olive oil and balsamic vinegar over the tomatoes. Stir gently, making sure they are well coated then add a sprinkle of salt and place in the oven
4. Roast for 8-10 mins. Once the tomatoes are juicy and their skins slightly blistered remove them from the oven
5. While the tomatoes are roasting, toast the Pane Pugliese slices until golden brown
6. Once toasted, drizzle each slice with a small amount of olive oil and rub all over with a clove of garlic. We recommend 1/2 a clove per slice but you can alter to taste.
7. Drain the mozzarella balls and tear or slice into rough pieces
8. Add 2 or 3 tbsps. of tomatoes to each Pane Pugliese slice along with a generous amount of mozzarella
9. Top each bruschetta with several fresh basil leaves, a drizzle of olive oil and salt and pepper if required
10. Serve warm and enjoy!

Warm Tomato and Mozzarella Bruschetta - Recipes

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A warm baguette. A glass of wine waiting. The need to put the week to bed.

One of my favorite treats to enjoy at the end of a busy work week is bruschetta topped with the classic combination of basil, tomato and mozzarella. Few ingredients, little effort and time, and an amazingly delicious appetizer. There are seemingly endless variations of this combo, but for me I like a little bread, warm, gooey cheese, a fresh tomato and the beautiful taste of basil – comfort food my friends!

Paired with a chilled glass of rosé (or your choice of wine), and I have forgotten all about my past week’s woes.

recipe note: If you want the cheese to bubble more swiftly, once the bread has been toasted at 400 degrees, turn the oven to Broil and do so for about 1-2 minutes.

UPDATE: This recipe was showcased in Season 1 of The Simply Luxurious KitchenCaprese Appetizer – 3 Ways & Knife Skills, episode #6. View the entire episode at the end of this post.

Tomato, Mozzarella, and Basil Bruschetta

We invite friends over for dinner fairly regularly. When company’s coming, I’m always so focused on getting the the main course and a dessert put together that appetizers are an afterthought. You’ve heard me say before that I’m usually scrambling at the last minute to find some cheese and olives and hoping against hope that there are some crackers in the pantry that aren’t stale. I’ve even been known to fly over to Trader Joe’s minutes before guest are arriving to pick up a pre-dinner snack.

Well, you don’t have to tell me that cheese and crackers don’t live up to what I’m capable of making. I finally decided that I must come up with a repertoire of easy snacks that I could prepare in a few minutes. This versatile starter quickly climbed to the top of my easy-to-put-together appetizer list and is appropriate to serve with almost any meal.

You may be thinking that tomato bruschetta is only a summer appetizer. Clearly, good tomatoes make a difference and I’ll always opt for heirloom tomatoes if I can find them. However, I’ve also used the basic Roma tomatoes that I get at my supermarket with great success. When you doctor them up with basil, olive oil, and balsamic vinegar, most tomatoes will work for this recipe any time of the year.

My dinner guest always enjoy these bruschetta and they never know that it only took me minutes to put them together.

Heirloom Tomato and Mozzarella Bruschetta

What a week this has been. It’s been tiring. It’s been draining. But we’re finally all moved into our new home. Moved in however, doesn’t mean unpacked and if you read my last post you know how I feel about packing. My lovely mama did come to help me unpack my kitchen while she was here, yet I am still too busy setting up the rest of our house to do too much cooking. Blasphemy I know. Over the last few days I could feel the effects of kitchen withdrawal starting to set in so I decided to make this quick, flavorful appetizer to get my kitchen fix.

Have you looked at the calendar? I just did. It’s the 4th. of August. The 8th month of the year. I have never really been a fan of August. The weather gets a little too hot. It marks the end of summer and means that the days of sunshine are going to become fewer and fewer here in Seattle. However one thing that is great about August, besides my mom’s birthday, is the beautiful glorious tomatoes that reach their peak this month. They are sweet, tender, juicy and pair perfectly with sweet basil and creamy mozzarella. Place it all atop crusty garlic laced french bread and you have one heck of a summer snack.

Tomato and Mozzarella Bruschetta

Bruschetta is usually topped with a fresh tomato mixture, but in this recipe the tomatoes are roasted to concentrate and enhance their flavor and natural sweetness. Then, they’re lightly crushed and mixed with olive oil, fresh basil, balsamic vinegar and CBD oil. The fresh herbs, peppery flavor of the olive oil and acid from the tomatoes and vinegar blend seamlessly with the occasionally grassy taste of unflavored CBD oil. Each slice of bruschetta contains 0.5 mL of CBD oil for approximately 12 mg of CBD.

This recipe is a great way to use up a surplus of tomatoes from your garden or crop share. Serve the bruschetta alongside a salad or bowl of pasta, or enjoy it on its own for a snack or appetizer.

Tomato and Mozzarella Bruschetta with Balsamic & CBD Drizzle

(Makes 4 slices)

5 or 6 small roma or plum tomatoes, cubed
8 oz. small mozzarella cheese balls, cut in half
¼ cup fresh basil leaves, finely chopped
8 oz. small mozzarella cheese balls, cut in half
2 tbsp extra virgin olive oil
2 tsp balsamic vinegar
2 mL (2 droppers) Zebra CBD Unflavored Hemp Oil
Pinch each of sea salt and black pepper
1 garlic clove, minced, plus 1 clove of raw garlic for bread
4 pieces Italian or sourdough bread, sliced 1inch thick

Tomato Basil Bruschetta With Mozzarella And Balsamic Vinegar

Fresh, garden tomatoes&hellip Italian caprese flavors&hellip Mmmm so good.

From breakfast burritos, salsas, and salads, to sandwiches, tacos, and pastas, we eat a lot of tomatoes. In the summer, when our garden is producing tomatoes like crazy, we eat them every day — sometimes more than once a day!

It’s hard to believe that until a only few years ago, I didn’t really care for tomatoes and only ate them in salsa. I think it’s because I was mainly eating grocery store tomatoes, which are often picked before they are ripe, and now we eat almost all garden tomatoes or farmers’ market tomatoes.

We also plant basil every summer in our backyard garden and I just can’t get enough Tomato Basil Bruschetta With Mozzarella And Balsamic Vinegar. This caprese appetizer is so fantastic, especially on a thick cut french bread baguette.

What I love about this caprese bruschetta recipe is that it can be a party appetizer, quick afternoon snack, or a light lunch or dinner. Plus, with only five main ingredients — basil, mozzarella, tomatoes, French baguette, and balsamic vinegar — it is super simple and fast to make!

Begin with slicing the French bread baguette into thick slices and arranging them on a baking stone. Then lightly brush the bread with olive oil, sprinkle on just a little bit of Italian seasoning and coarsely ground salt, and put them under the broiler until the edges begin to brown — watching them carefully so they don’t burn.

While the bread is toasting, slice the basil leaves into strips and chop the tomatoes and fresh mozzarella, tossing the tomatoes with a bit of olive oil and Italian seasoning. When the bread is done toasting, drizzle balsamic vinegar over the bread, top with the tomatoes, mozzarella, and basil, and serve immediately.

Because I can’t eat mozzarella (dairy), I make some bruschetta without it, and trust me, they are just as good with only the tomato and basil!

Baked Tomato Bruschetta

Lunch is the most important meal of the day for me – mainly because I skimp on breakfast and dinner is reserved for more low-calorie type meals so lunchtime is when I can REALLY indulge. But according to a survey by Right Management, only 1/3 of American workers take a lunch break and another third spend lunch at their desks! So I am thrilled to be a part of Sargento’s “Take A Real Lunch” campaign to take back our lunch hour to refuel our minds and bodies with natural, fresh-tasting ingredients. With natural ingredients like Sargento’s mozzarella sliced cheese, crusty bread slices, fresh cherry tomatoes and basil leaves, I can make this simple bruschetta that comes together in just 15 minutes! And even if you’re stuck at work and without an oven, you can simply add a slice of Sargento’s mozzarella cheese and melt that right on the bread in your microwave for about 30 seconds! Then you can spoon on that refreshing tomato-basil mixture before diving right in. Now who said you had to skimp lunch at work?