Easy Bruschetta with Mozarella
I am not a fan or raw tomatoes I must admit. Even when I eat a salad I am always passing the tomatoes to my hubby. However, I think I am now converted into a tomato lover. This Bruschetta with Mozarella is definitely a recipe I am keeping.
If you haven’t made yourself some bruschetta before I think it’s about time. This is something I could honestly eat for every meal.
I know it’s supposed to be an appetizer that’s usually served at a dinner party I think.
Who cares, it made a great lunch for me. Usually I don’t eat a lot of bread, this is one time I did eat a whole lot of bread and I’m not sorry…haha!
What is Bruschetta
Bruschetta is toasted Italian bread that’s drenched in olive oil, toasted and served with tomatoes and garlic. There are many different variations to make Bruschetta but I love the way I made it.
Making the Bruschetta
For the tomato topping I placed all my ingredients in a food processor and gave it a little pulse. I say little because if you pulse it too much it will become all mushy and soup like. It’s what we don’t want.
If you’re not confident about popping them in the food processor I think chopping the ingredients is best. I also find there’s a lot less liquid when it’s chopped by hand.
However, you can drain the liquid before mixing it with the other ingredients.I have done it both ways although I must admit I preferred the food processor method. I think that comes from my dislike for tomatoes.
In the food processor it is chopped much finer so it is easier for me to enjoy.
Easy Bruschetta with Mozarella
How to serve the Bruschetta
This Bruschetta can be served with any kind of bread or crackers. I bought 3 mini loaves of crusty bread from Woolworths and it worked great. You can use a large loaf of French Bread too.
Loads of olive oil is rubbed into the bread and toasted. Some garlic is rubbed into the bread for that extra flavor. I prefer to add a tiny bit of minced garlic too for that added bit of garlic.
You don’t want too much garlic but you have to at least taste it.
Bruschetta with Mozarella makes the perfect summer appetizers. Or like me you can have it for lunch. If you do try this recipe please drop me a comment and leave a star rating, it is always appreciated.
More Recipes to try:
Cream Cheese and Salmon in Phyllo
Bruschetta with Mozarella
Ingredients
- 1 large french bread
- 4 roma tomatoes
- 1 small red onion
- 2 clove garlic
- 1/4 cup basil leaves
- 2 tbsp grated parmesan
- 1/4 cup plus 1 tsp olive oil
- 1 tbsp balsamic vinegar
- salt
- pepper
- mozarella cheese
Instructions
- Soak the tomatoes in a bowl of boiling water. After a minute remove it from the water and remove the skin. This step is optional. If you prefer the skin on skip this step
- Place the tomatoes, one minced garlic, basil and onion in a food processor and pulse until they are finely chopped, not liquid. Alternatively you can chop them by hand. Drain any excess liquid by placing the chopped ingredients in a sieve
- Mix in the parmesan, olive oil, salt, pepper and balsamic vinegar. Refrigerate until ready to serve
- Slice the bread, brush each piece generously with olive oil. Smash the garlic and rub the garlic on each piece of bread. Place a piece of mozarella on top. Spread the bread on a baking tray and place under the grill function for 5 minutes. Alternatively you can pop it into the airfryer for 3 minutes at 180 degrees.
- You can remove the tomato mixture from the fridge 30 minutes before serving. Place a teaspoon full on top of each bread and serve
Notes
- You can use any bread you wish too.
- The amount of mozarella depends on how much you prefer therefore I didn't stipulate an exact quantity
- Although not typically Italian another great alternative is to spread some garlic butter on the bread before toasting
