One appetizer we all love in our house is quick and easy Tomato Basil Bruschetta! It kind of checks all of the boxes around here. With bread, balsamic and tomato, how can you go wrong? We like to add an extra bit of yumminess with fresh mozzarella cheese. It’s also a great way to use that French or Italian bread that is a day or two old by giving it a light toasting in the oven! Lots of times after meals we have left over bread that gets a little to hard to eat, but it still perfectly good! If you are gluten-free, you can use GF bread, or you can also eat this as more of a salsa/sip style with GF crackers, just chop the ingredients a little bit smaller. While you typically serve the bruschetta topping on the bread, I prefer to let everyone put it on themselves when they are ready to eat so it doesn’t get soggy. I like to serve this next to a small bowl of buratta (fresh mozzarella) with some drizzled olive oil and salt and pepper on top. It adds a nice extra bread topper with minimal effort.
To make Quick and Easy Tomato Basil Bruschetta you’ll need:
French or Italian bread, sliced and toasted in an oven at 350° on a baking sheet until lightly brown on both sides. For added flavor, rub with fresh garlic first.
2 large heirloom tomatoes chopped, 1 white onion finely chopped, 1/2 cup of fresh mozzarella finely cubed or mozzarella pearls like we used, 2 TBSP of freshly chopped basil, 1 clove of freshly chopped garlic (or a sprinkle or two of garlic powder, we won’t tell!), 2-3 TBSP of olive oil, 2-3 TBSP balsamic vinegar, salt and pepper to taste.
Cube,dice and chop all of the ingredients into small pieces, and toss in a bowl. Add in the mozzarella pearls…So easy!!!
in a bowl with the olive oil and balsamic vinegar until well-coated. You may need to add more in equal parts (or more balsamic if you like it more vinegar-y.), if you like to have some of the “sauce” for drizzling. Add salt and pepper to taste.
Refrigerate your quick and easy tomato basil bruschetta covered until it’s ready to serve. Before serving, give everything a fresh toss to coat with the olive oil and balsamic mixture.
See the post I served this recipe in here. Enjoy!