Best Mozzarella Bruschetta Recipes

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA

Steps:

• Preheat oven to 375 degrees F.
• In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
• On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
• Place bruschetta on decorative platter and garnish with basil leaves.

FRESH MOZZARELLA BRUSCHETTA

Steps:

• Preheat oven to 425 degreesF.
• Slice French bread or baguette into 1/2-inch slices.
• Brush both sides lightly with 2 T olive oil.
• Place on baking sheet.
• Sprinkle lightly with salt, if desired.
• Combine chopped tomatoes, Italian seasoning and crushed garlic.
• Set aside.
• Bake French bread slices in oven for 3 minutes.
• Turn each slice over and bake an additional 2 minutes.
• Remove from oven.
• Spread each slice with a tablespoon of the tomato mixture.
• Sprinkle with mozzarella cheese.
• Return to oven for 3 minutes or until cheese is melted.
• Serve immediately.

TOMATO AND MOZZARELLA BRUSCHETTA

Steps:

• Preheat broiler. In a large bowl combine tomatoes, onion, capers, basil and mozzarella. Stir in balsamic vinegar and olive oil. Season with salt and pepper. Top toasted bread with the mixture and place on baking sheet. Broil until cheese melts. Serve hot. Alternative: Substitute 1 cup canned northern white beans for cheese and just top toasts with mixture.

TOMATO AND MOZZARELLA BRUSCHETTA WITH BASIL OIL

Steps:

• Preheat oven to 350 degrees F. Bruschetta Preparation: Place diced tomatoes on a VIVA® towel and salt. Let sit for 20 minutes. Remove to a bowl and mix together with mozzarella and vinegar. Season with salt to taste. Let stand at room temperature while toasting the bread. Place bread slices on a sheet tray in a single layer and bake until edges are golden, turning bread halfway through. Rub one side of toasted bread with raw garlic. To assemble, place a mound of tomato mixture onto slices and drizzle with basil oil. Serve immediately. Basil Oil Preparation: Bring a saucepan of water to a boil. Fill a bowl with ice water. Drop the basil leaves into the boiling water and submerge them for 5 seconds. Remove them to the ice bath using a spider or slotted spoon. Work quickly. You don't want the basil leaves in the boiling water for too long. Blanching the leaves and then shocking them in ice water will preserve the bright green color. Remove the basil from the water and squeeze dry using VIVA® towels. You want the basil as dry as possible. Remove basil to a blender with the oil. Puree until the mixture is well combined. Place a strainer inside a bowl. Dampen a VIVA® towel with water and line the towel inside the strainer. Pour the basil oil into the strainer. It takes awhile for the oil to strain through. You may need to squeeze it gently to help along the oil. Pour strained basil oil into the neck of a small cruet or a small sterilized jar. Cover the jar or cruet tightly and refrigerate. Use within four days.

CURLY ENDIVE, PROSCIUTTO AND MOZZARELLA ON BRUSCHETTA

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the bread slices on 2 heavy large baking sheets. Brush 3 tablespoons of oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
• Wrap 1 curly endive and 1 slice of cheese with 1 slice of prosciutto, allowing the tops to extend 1-inch over 1 long side of the prosciutto. Arrange the crostini on a platter. Top each crostini with a prosciutto roll. Drizzle the vinaigrette over and serve.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

BRUSCHETTA WITH ARUGULA, SMOKED MOZZARELLA, AND TOMATOES

Steps:

• Chop the arugula fine and in a bowl stir it together with the mozzarella, the tomatoes, and salt and pepper to taste. Grill the bread on a rack set 4 inches over glowing coals, turning it once, until it is golden. (Alternatively, the bread may be toasted on a rack in a preheated broiler about 4 inches from the heat, turning it once.) Rub the toasts with the garlic on one side and brush the same side with half the oil. Spoon the arugula mixture onto the oiled sides of the toasts and drizzle the remaining 2 tablespoons oil over it.

BRUSCHETTA WITH SWEET PEPPERS AND FRESH MOZZARELLA

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
• Add the pepper strips and sauté until lightly browned at the edges and beginning to soften, about 5 minutes.
• Reduce the heat to medium low, stir in the minced garlic, cover and continue cooking until soft, about 8 minutes longer, stirring occasionally. Season with salt and pepper to taste; remove from heat and stir in the vinegar.
• Grill the bread over a medium heat, turning once, until golden brown on both sides, 1 to 2 minutes.
• Place the toast slices on a large platter, rub the peeled garlic over the tops, and brush with the remaining olive oil.
• Place a few slices of mozzarella cheese on each toast. Cover with a portion of the sautéed peppers, the top with a sprinkling of basil.
• Serve immediately.

BRUSCHETTA WITH PESTO, MOZZARELLA AND SUN-DRIED TOMATOES

Steps:

• Place the olive oil and the garlic in small bowl and let sit for at least 1/2 an hour; preheat the broiler; spread the bread slices on a baking sheet and then brush both sides with the olive oil; broil until golden on both sides (this will only take a couple of minutes).
• Place the tomatoes in a cup and cover with boiling water; after about 5 minutes, remove, pat dry and cut into long thin strips.
• Spread cooled brushetta with pesto of your choosing, a slice of mozzarella and a strip of sun-dried tomato.
• To make red pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.
• To make basil pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.

MOZZARELLA BASIL BRUSCHETTA

Steps:

• Cut each slice of bread in half; place on an ungreased baking sheet. Brush with oil., In a small bowl, combine the tomato, basil, pepper and salt. Spoon 1 tablespoonful over each piece of bread; top with cheese and remaining tomato mixture. Bake at 375° for 10-12 minutes or until cheese is melted.

ITALIAN BRUSCHETTA WITH HERBED MOZZARELLA & GARLIC TOMATOES

Steps:

• In a large grill pan, heat 2 tablespoons of olive oil.
• When oil is hot, press slices of bread or foccacia firmly against the grill. Turn the flame on high until the bread has become slightly and pleasantly streaked with char lines.
• Heat 5 tablespoons of olive oil on medium heat, and add crushed garlic.
• Tilt the pan upwards so that the oil collects near the end and 'deep-fries' the garlic until golden brown, on medium to high heat. (this ensures a more wholesome garlic infusion in the oil as you're using a grill pan).
• Set golden brown garlic aside.
• In a small bowl, mix all the herbs together.
• Put in tomato slices in the grill pan and sprinkle the mixed herbs liberally and all over the tomatoes.
• Season with salt and pepper. If you have a cover for the grill pan, do so and let grill on a soft flame for 5 minutes or so. If not, leave to grill for about 7 minutes.
• When the tomatoes are soft, but still retaining their shape - or the time has elapsed, add the grated mozzarella cheese.
• Leave for another 5 - 10 minutes, or until cheese has melted and is bubbling.
• Quickly (before the melted cheese hardens), scoop the cheese covered tomatoes out, and place side by side, slightly overlapped, on the grilled bread. (I find using a fork and a spoon helps to scoop the tomatoes out without breaking them.).
• Season with more salt and pepper, and add chopped fresh coriander herb on the bruchetta.
• Serve immediately.

BRUSCHETTA WITH FRESH MOZZARELLA

Steps:

• Preheat the oven to 375°F.
• Cut the baguette into 1/4-to 3/8-inch-thick slices and place on a baking sheet. Brush the bread with the olive oil and bake for 10 to 12 minutes, or until light brown. Peel one of the cloves of garlic and rub it over the warm bread slices.
• Cut the mozzarella into 1/4-inch cubes. Cut the tomatoes in half, remove the seeds by scraping them out of the tomato with a small tool or your finger, and dice into 1/4-inch pieces. Coarsely chop the basil. Peel and finely chop the remaining 3 cloves of garlic or pass them through a garlic press.
• Combine the mozzarella, tomatoes, basil, and chopped garlic in a bowl and season with salt and pepper.
• Spoon some of the tomato mixture onto each piece of toasted bread and serve immediately.
• You may wonder where to find fresh mozzarella cheese. Many grocery stores now have self-serve olive bars that often include fresh mozzarella; otherwise, check the deli counter. They usually have fresh mozzarella that's quite a bit cheaper than prepackaged versions. Plus, you can get exactly the amount you need.

MOZZARELLA, PESTO, ARUGULA, AND PARMESAN BRUSCHETTA

Steps:

• Place slices of mozzarella cheese on toasts. Drizzle with homemade or store-bought pesto. Top with arugula and shaved Parmesan cheese, and season with freshly ground pepper.

TOMATO-BASIL BRUSCHETTA WITH MOZZARELLA

Steps:

• Heat oven to 400ºF.
• Place bread slices in single layer on baking sheet.
• Bake 8 to 10 min. or until bread slices are crisp and bottoms are lightly browned. Meanwhile, combine pizza sauce, tomatoes and basil.
• Remove baking sheet from oven. Heat broiler.
• Turn bread slices over; top with tomato mixture and cheese.
• Broil, 8 inches from heat, 1 min. or until cheese is melted.

BRUSCHETTA ROASTED TOMATO MOZZARELLA APPETIZER

Steps:

• 1. If making homemade pesto: Place basil leaves in food processor. Process until chopped. Add the olive oil, pine nuts, and garlic. pulse all together until smooth. Empty into a bowl. Stir in salt, pepper, and cheese.
• 2. Preheat oven to 400 degrees. Put tomatoes in a baking pan. Drizzle the olive oil, balsamic vinegar over tomatoes. Salt and pepper and add a little basil. Roast stirring occasionally for 10-20 minutes, or until they look well roasted, and soft. Remove from oven, put aside. Cover with foil to keep warm. Drizzle with a little more Balsamic optional.
• 3. Slice up some french bread, or Ciabatta bread to make baguettes. Toast slices. Use packaged Panetini Italian toast if desired. I especially like olive oil Ciabatta bread.
• 4. Place toasted baguettes or Panetini toast on cookie sheet. Spread a teaspoon or so of the pesto on tops of all of the bread. You just want to give it a little flavor. Place a piece of sliced mozzarella on each toast.
• 5. Put in oven on broil. Keep an eye on them. You just want the mozzarella to melt. Take out of oven place on a serving platter. Top each piece of toast with the roasted tomatoes and serve.

MOZZARELLA BASIL BRUSCHETTA

Steps:

• Cut each slice of bread in half; place on an ungreased baking sheet and brush with oil.
• In small bowl, combine the tomato, basil, pepper and salt.
• Spoon 1 T over each piece of bread; top with cheese and remaining tomato mixture.
• Bake at 375 degrees for 10-12 minutes or until cheese is melted.

BRUSCHETTA SALAD WITH FRESH MOZZARELLA

Steps:

• Preheat oven to 425°F. Toss bread cubes with 1/4 cup of the dressing; spread into 15x10x1-inch baking pan. Bake 8 to 12 min. or until lightly toasted, stirring occasionally.
• Meanwhile, mix tomatoes, onions and remaining 1/2 cup dressing in large bowl. Add greens, cheese and basil; toss lightly.
• Add toasted bread cubes just before serving; mix lightly.

TOMATO AND MOZZARELLA BRUSCHETTA WITH BASIL OIL

Steps:

• Preheat oven to 350 degrees F. Bruschetta Preparation: Place diced tomatoes on a VIVA® towel and salt. Let sit for 20 minutes. Remove to a bowl and mix together with mozzarella and vinegar. Season with salt to taste. Let stand at room temperature while toasting the bread. Place bread slices on a sheet tray in a single layer and bake until edges are golden, turning bread halfway through. Rub one side of toasted bread with raw garlic. To assemble, place a mound of tomato mixture onto slices and drizzle with basil oil. Serve immediately. Basil Oil Preparation: Bring a saucepan of water to a boil. Fill a bowl with ice water. Drop the basil leaves into the boiling water and submerge them for 5 seconds. Remove them to the ice bath using a spider or slotted spoon. Work quickly. You don't want the basil leaves in the boiling water for too long. Blanching the leaves and then shocking them in ice water will preserve the bright green color. Remove the basil from the water and squeeze dry using VIVA® towels. You want the basil as dry as possible. Remove basil to a blender with the oil. Puree until the mixture is well combined. Place a strainer inside a bowl. Dampen a VIVA® towel with water and line the towel inside the strainer. Pour the basil oil into the strainer. It takes awhile for the oil to strain through. You may need to squeeze it gently to help along the oil. Pour strained basil oil into the neck of a small cruet or a small sterilized jar. Cover the jar or cruet tightly and refrigerate. Use within four days.

FRESH MOZZARELLA PESTO BRUSCHETTA

Steps:

• In a medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper, and basil. Set aside.
• Place ciabatta rolls on a baking sheet with cut sides facing up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup asiago cheese, and broil 2 minutes, or until golden.
• Spread each roll half with 1 tablespoon pesto, and top with 4 slices of fresh mozzarella. Divide tomatoes evenly over mozzarella, and top with remaining asiago cheese. Serve.

MOZZARELLA, GREENS, AND GARLIC BRUSCHETTA

Steps:

• Discard coarse stems from greens and wash leaves thoroughly, Chop greens coarse (there should be about 6 cups).
• In a large heavy skillet cook garlic paste in oil over moderately low heat stirring, 1 minute. Add greens and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes. Pour off any excess liquid. Transfer greens mixture to a bowl and cool to warm. Stir in mozzarella and mound about 1 tablespoon on oiled side of each toast.
• To make toasts:
• Prepare grill or preheat broiler.
• With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes, or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.

BRUSCHETTA WITH FRISéE, PROSCIUTTO, AND MOZZARELLA

Steps:

• Preheat the oven to 375°F. Arrange the bread slices on one or two large, heavy baking sheets and brush with the olive oil. Bake until the crostini are pale golden and crisp, about 10 to 15 minutes.
• Place one slice of prosciutto on a work surface. Place a slice of cheese and 2 or 3 frisée leaves on top, allowing the tops to protrude from one end. Roll the prosciutto around the cheese and frisée and place on a toasted bread slice. Repeat with the remaining ingredients.
• Arrange the crostini on a platter. Drizzle with the vinaigrette and serve.