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    Home » Recipes » Appetizers & Snacks

    Fresh and Easy Bruschetta Mozzarella Recipe for Summer Happy Hour

    Published: Aug 9, 2022 · Updated: Nov 14, 2022 by Katy McAvoy

    I love when you share my recipes!

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    Jump to Recipe·Print Recipe
    Easy Bruschetta Mozzarella

    Disclaimer: This post contains affiliate links. If you make a purchase using one of these links, I make a small commission.


    Full of fresh ingredients and requiring minimal cooking, bruschetta mozzarella is a delicious appetizer that comes together quickly. It’s the perfect choice for summer happy hours. 

    A tray of bruschetta mozzarella.

    This easy bruschetta recipe makes a great light lunch or easy appetizer for your next backyard happy hour. This recipe highlights its good quality ingredients, including tons of fresh herbs, delicious summer tomatoes and fresh mozzarella. 

    We’re changing this up from traditional bruschetta, with different cheese and regular balsamic vinegar, instead of making a thicker balsamic glaze. A delicious appetizer made with simple ingredients, this bruschetta tastes like a caprese salad served over freshly toasted bread. 

    Ingredients 

    Ingredients for bruschetta mozzarella.
    • Fresh herbs - parsley, chive, oregano, basil
    • Fresh tomatoes
    • Extra virgin olive oil
    • Fresh garlic
    • Balsamic vinegar
    • Sea salt
    • Fresh mozzarella
    • Baguette bread

    How to Make Bruschetta Mozzarella 

    In a large bowl, combine herbs, tomatoes, 1 tablespoon olive oil, garlic, salt, balsamic vinegar, and mozzarella

    All ingredients in a bowl.

    Toss well. Set aside. 

    Bruschetta mixture ready to use.

    Brush French bread slices with remaining olive oil. 

    A tray of french bread slices brushed with olive oil.

    Place under broiler for 2-3 minutes to toast. Remove from broiler. 

    A tray of toasted french bread slices.

    Pile each piece of bread with bruschetta mixture. 

    Sprinkle with additional fresh basil or a drizzle of balsamic glaze, if desired. 

    A tray of bruschetta mozzarella.

    Tips 

    Looking for a low carb option? Serve this bruschetta mozzarella over slices of grilled chicken breast for a delicious dinner option. 

    There will be some liquid in the bottom of the bowl with your tomato and cheese mixture. How much liquid you incorporate when topping your bruschetta is a personal preference. 

    Make sure your tomatoes and mozzarella are cut into small pieces. Even cherry tomatoes and pearl mozzarella should be cut at least in half - if not into quarters - before using in your tomato bruschetta. 

    Seed your tomatoes to make the mixture less liquidy. If you are using roma tomatoes, or any kind of large tomato, slice the tomato in half and use a spoon to scoop out as many seeds as possible before cutting up your tomatoes. This will reduce the amount of tomato liquid in your bruschetta mixture. 

    Drink Pairings

    Non Alcoholic Peach Sangria
    Non Alcoholic Peach Sangria
    Blueberry Vodka Lemonade
    Blueberry Vodka Lemonade

    Frequently Asked Questions 

    What kind of tomatoes should I use? 

    Any kind of fresh tomatoes can be used here. Do not use canned tomatoes for this recipe. I love roma tomatoes, cherry tomatoes, or grape tomatoes for this caprese bruschetta because they’re easy to work with. Greenhouse tomatoes and heirloom tomatoes are also delicious. 

    What kind of mozzarella cheese do I use? 

    You want to use fresh mozzarella cheese for this recipe, not shredded mozzarella or the kind that comes in a large, thick block. Look for mozzarella pearls or mini mozzarella balls, which are stored in liquid. They’re usually in the deli cheese section in your grocery store. 

    What can I use instead of French bread? 

    Any good, crusty bread will work here - baguette slices, french bread, or your favorite gluten-free bread. Choose a bread that’s thick cut and not too soft. Ciabatta bread is a delicious substitute. 

    Is it OK to freeze bruschetta?

    Nope. Do not freeze this bruschetta mixture. You can slice and freeze the bread ahead of time, then toast it the day you’re going to serve this recipe. The bruschetta mozzarella mixture should be made the day you’re going to serve it. Freezing it will change the texture of both the tomatoes and the mozzarella cheese. 

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    Print the Recipe 

    Print

    Easy Bruschetta Mozzarella Recipe

    A tray of bruschetta mozzarella.
    Print Recipe
    Pin Recipe

    Full of fresh ingredients and requiring minimal cooking, bruschetta mozzarella is a delicious appetizer that comes together quickly. It’s the perfect choice for summer happy hours.

    • Author: Katy McAvoy
    • Prep Time: 15 min
    • Cook Time: 0 min
    • Total Time: 15 min
    • Yield: 12 servings 1x
    • Category: Appetizers
    • Method: Mixing
    • Cuisine: American

    Ingredients

    Units Scale
    • ½ cup fresh, diced herbs - parsley, chive, oregano, basil
    • 1 ½ cups fresh tomatoes, seeded and chopped
    • 2 Tbsp extra virgin olive oil, divided
    • 1 clove of garlic, minced
    • 1 Tbsp balsamic vinegar
    • 1 tsp sea salt
    • 1 cup fresh mozzarella, cut into ½ inch pieces
    • 12 thick slices of baguette bread

    Instructions

    In a large bowl, combine herbs, tomatoes, 1 tablespoon olive oil, garlic, salt, balsamic vinegar, and mozzarella. Toss well. Set aside.

    Brush bread slices with remaining olive oil. Place under the broiler for 2-3 minutes to toast.

    Remove from the broiler.

    Pile each piece of bread with bruschetta mixture.

    Sprinkle with additional fresh basil or a drizzle of balsamic glaze, if desired.

    Equipment

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    Keywords: tomato bruschetta, mozzarella bruschetta, no cook appetizers, happy hour food, summer food, summer appetizers

    Did you make this recipe?

    Share a photo and tag me @katymcavoy on Instagram! I can’t wait to see what you made!

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    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com. Since 2017, she's been crafting easy-to-make cocktails and delicious meals, along with sharing her love of all things Michigan (a.k.a. The Mitten)!

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    Katy McAvoy

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that a couple hours of meal prep pays off for days. Follow me on Instagram to check out what I’m working on next!

    More about me →

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