Perfect Bruschetta with Mozzarella
This bruschetta with mozzarella recipe is the perfect appetizer. Easy to make, super fresh, and tastes fantastic. Everyone will fall in love with this combination of tomato, basil, and mozzarella. And the aromatics of this dish are incredible.
Nutrition Facts
Ingredients
Instructions
Slice the top off of the tomatoes, then cut in half. Remove as many seeds as you can, then cut the tomatoes into small pieces and put them in a large bowl.
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Continue Reading at Comfortablefood →Chef's Notes
Remove seeds
When prepping the tomatoes, you can get rid of the seeds by scooping them out with a spoon. This is easier to do if you cut the tomato in half.
Draining
Drain as much liquid out of your tomatoes as possible before putting them in the bowl. This helps to reduce the overall moisture of the dish, so it doesn't end up runny.
Refrigerate
Keep your tomato mix in the fridge for at least an hour if you can spare the time. This lets it marinate and mellows out any excessive flavors from the garlic clove and other ingredients.
Frequently Asked Questions
Q: What's the difference between caprese and bruschetta?
A: Bruschetta is a type of toasted bread topped with a tomato and basil combination. Caprese is commonly known as a salad made from sliced tomatoes, sliced mozzarella cheese, and fresh basil leaves.
Q: Why is my bruschetta bitter?
A: Tomatoes are tart, and removing the skins and seeds improves the flavor and texture of your bruschetta topping. Seeds and skin also contain extra moisture, which may result in runny bruschetta and soggy toast points.
Q: How long is bruschetta good for?
A: You should only prepare as much as you can eat in one sitting since this bruschetta does not keep well. If you must store any leftovers, place the tomato mixture in an airtight container and refrigerate it. The combination will keep for approximately 2-3 days but is ideal after being consumed right away.
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Reviews from the Original Source
I needed a recipe for bruschetta with Mozzarella and you had it!
Absolutely fabulous! Made it just as the recipe describes and we loved it. It was SO good that a few days later we wanted another helping. At our now THIRD helping, in less than two weeks, my wife decided to try coating the seared baguette with just a thin layer of goat cheese we happened to have in the fridge before adding the toppings. Took it to another level! We tried both the broil and sear method and liked the seared a bit better. Either way, you'll certainly enjoy Ben's marvelous appetizer treat!
Hands down the best bruschetta! Whenever we have company over I pair this with red wine and prosciutto. The combination is amazing and suddenly everyone wants the recipe. Having made this a few times now, I think you can make this with a variety of tomatoes as long as they are fresh, ripe, and bright red.
I have to make this recipe at least once a week for my boyfriend because it is his favorite thing EVER. I have it memorized by now. I have made it for many parties and always have literally nearly everyone come up to me and ask if I made it and tell me how much they love it. 5 stars!!!!
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