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Fresh Mozzarella Bruschetta 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
  • 1/2 cup extra-virgin olive oil; more as needed
  • 1-lb. loaf rustic country bread or crusty baguette, sliced 1/2 inch thick (cut baguettes on the diagonal)
  • 1 or 2 cloves garlic, peeled and halved
  • 1/2 lb. fresh mozzarella, thinly sliced
  • Balsamic vinegar
  • 2 leafy sprigs basil, leaves picked

Season the tomatoes with salt and pepper and set them aside while you make the bruschetta.

Coat the bottom of one or two rimmed baking sheets with olive oil and set the bread slices on top in a single layer. Brush the tops with a little more oil and set aside until you're ready to grill.

Light a charcoal fire and heat it until you can hold your hand above the grate for no more than 2 seconds or heat a gas grill to medium high. Grill the bread until one side has dark grill marks and then turn them to toast the other side.

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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