Go Back

Mozzarella Bruschetta

Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes


  • 24 basil leaves chopped
  • 1 tablespoon minced garlic
  • 1/4 salt + extra for salting the bread
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon olive oil for the tomatoes + another 2-4 tablespoons for brushing on bread
  • 1 tablespoon balsamic vinegar (or 1/2 up to 1 tablespoon red or white wine vinegar)
  • 1 1/2 cups halved cherry tomatoes - patted dry to help reduce the water
  • 8 ounces halved small fresh mozzarella balls (omit for paleo / vegan)
  • 1/2 of a crusty loaf of rustic / artisan style bread (you need eight 1/2" pieces - depending on your loaf size, you may need more or less. You'll have enough tomato mixture for 3 tablespoons per slice) make sure to use gluten-free, vegan or paleo bread, if needed


  • Cut the loaf into eight 1/2" pieces. Turn on the broiler. You can alternatively grill the bread. See below for instructions.
  • While it's heating up, make the tomato mixture. In a medium bowl, mix together the basil, garlic, 1/4 teaspoon salt, pepper, 1 teaspoon olive oil, and balsamic vinegar. Once combined, add the tomatoes and halved mozzarella balls. Set aside, while prepring the bread, but not for too long - it gets watery. It's good to let it sit for 10-15 minutes for the flavors to meld but I don't recommend letting it sit much longer.
  • Pour 2 tablespoon of olive oil in a little bowl and brush the bread with olive oil (if grilling, oil both sides). Use more oil, if needed. Sprinkle the tops of the bread slices with a little salt. Place the bread under the broiler. You'll need 2–4 minutes, or until the edges are golden brown and the tops feel crisp to the touch.
  • If grilling, grill the bread slices over indirect heat, on both sides, until golden brown. Remove from the grill.
  • Remove from the oven / grill and top with the tomato mixture. Serve immediately.