Tomato, Mozzarella and Basil Bruschetta

    32 min

    An appetiser that will knock the socks of any guest. Baguette slices are grilled and then topped with the flavours of the Mediterranean - tomatoes, sun-dried tomatoes, basil, balsamic vinegar and mozzarella.

    2886 people made this

    Serves: 12 

    • 6 plum tomatoes, chopped
    • 55g sun-dried tomatoes, packed in oil, chopped
    • 3 cloves garlic, finely chopped
    • 4 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • 4 tablespoons chopped fresh basil
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 baguette or French stick
    • 225g grated mozzarella cheese

    Prep:15min  ›  Cook:7min  ›  Extra time:10min marinating  ›  Ready in:32min 

    1. Preheat the grill.
    2. In a large bowl, combine the plum tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for 10 minutes.
    3. Cut the baguette into 1.75cm slices. On a baking tray, arrange the baguette slices in a single layer. Grill for 1 to 2 minutes, until slightly brown.
    4. Divide the tomato mixture evenly over the baguette slices. Top the mozzarella cheese.
    5. Grill for 5 minutes or until the cheese is melted.

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    Reviews & ratings
    Average global rating:

    Reviews in English (2034)


    Everyone even the fussy eaters absolutely loved this. 10/10.  -  18 Aug 2014


    This is the BEST bruschetta recipe I've ever tried, and I've tried a bunch of them! Here are a few tips from someone who has made this recipe at least a dozen times: 1) Once, I couldn't find sun-dried tomatoes packed in oil and used the dry kind. Perhaps it was my imagination, but I think I lost some of that distinctive sun-dried tomato flavor. 2) The recipe suggests that you could use dried basil if you're in a pinch. That's true, but use it ONLY if you're in pinch! Fresh basil (I chiffonade mine) is part of what makes this recipe so absolutely delicious. 3) The recipe calls for shredded cheese, but I like to buy bulk mozzarella and slice it into pieces that are about 1/8" thick, and that are sized to fit onto the bruschetta. That keeps your cheese from falling off the sides, and it creates a nice "blanketing" effect over your tomato mixture that keeps it from falling off when you're eating it. Enjoy!  -  18 Jan 2005  (Review from Allrecipes US | Canada)


    Delicious. My friends felt there was something missing and next time I plan on adding some fresh cut Oregano and doubling the garlic. I also plan on cutting the amount of olive oil used in half to only 1/8 cup. From the suggestions of previous reviewers I decided to brush olive oil onto the bread, broil it for a couple minutes, then add the topping. The cutting of the tomatoes did take a bit of time and I think substituting a couple cans of diced tomatoes would be fine. Just be sure to use FRESH herbs! I will be adding this receipe to my regular rotation.  -  16 May 2005  (Review from Allrecipes US | Canada)