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Bruschetta Topping: Fresh Mozzarella with Tomato & Basil


Yields about 20 slices of tomato and mozzarella.

Be sure to use ripe and juicy tomatoes and season them well with salt.

  • 1-1/2 lb. ripe tomatoes (about 5), sliced 1/4 inch thick
  • Kosher salt and freshly cracked black pepper
  • 1 or 2 cloves garlic
  • 1/2 lb. fresh mozzarella, thinly sliced
  • Extra-virgin olive oil for drizzling
  • Balsamic vinegar
  • 2 leafy sprigs basil, leaves picked
  • 1 recipe Basic Bruschetta 

Season the tomatoes with salt and pepper and set them aside while you grill the bread.

Rub the grilled bread generously with the garlic cloves and top each slice with a slice of mozzarella and a sprinkle of salt. Top with a layer of tomato. Drizzle with olive oil and a few drops of balsamic vinegar. Top with one or two basil leaves and serve.

Photo: Scott Phillips

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