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Fresh Mozzarella Bruschetta with Tomato & Basil

Scott Phillips

Yield: 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.


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Reviews (1 review)

  • User avater
    mgssts63 | 04/09/2012

    Fresh and delicious!

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