If you enjoyed my recipe for chicken bruschetta, you will love this. Tomato bruschetta is easy to prepare, uses no meat, and has an incredible flavor. This recipe doesn’t just use Roma tomatoes — it also uses sun-dried tomatoes, which adds a big flavor boost. Fresh basil, fresh garlic, and balsamic vinegar join the party as well.
There’s also a dash of mozzarella on top — hence cheesy tomato bruschetta. The cheese gives this appetizer a Margherita pizza vibe.
How to prepare cheesy tomato bruschetta
The steps to make this flavorful appetizer are straightforward: chop and mix, rest, toast, build, and toast again!
Chop and mix
Seeding your tomatoes first will give you a chunkier bruschetta. Start by quartering them, then cut out the gushy core. You now have the outer edges of your tomato. Scrape away any remaining seeds, then dice or chop what’s left.
You’ll also need to chop your fresh garlic and the basil. I like the smash peeled garlic first — it releases the flavor and makes it easier to chop. Simply lay your garlic on the cutting board and place the wide, flat side of your knife on top. Apply pressure to the other side of the knife with your fist. You’ll feel the garlic smash underneath the knife. From there, you can proceed with chopping.
To cut your basil, stack a few leaves and roll them up into a cylinder. Then slice the cylinder to create basil ribbons.
Now mix the chopped Roma tomatoes, sun-dried tomatoes, fresh garlic, olive oil, balsamic vinegar, basil, salt, and pepper.
Rest so flavors meld
Give your bruschetta a stir and then let it rest for about 10 minutes. Don’t skip this step.
While the bruschetta rests, you can work on your bread! Slice the baguette to 3/4-inch. Brush each piece with olive oil.
To toast the breads, you can place them on a baking sheet under the broiler for 1 minute per side or you can grill them. Watch them closely, though, because they can burn fast.
Build and toast again
Now pile the tomato bruschetta atop your toasts. You can serve them just like this — or take the extra step and melt mozzarella on top. Simply sprinkle with mozzarella and put the toasts back on the grill with the lid closed or in the broiler until the cheese melts slightly.
And here’s an extra tip that’ll make serving this dish for parties that much more fun: how to pronounce bruschetta in Italian.
- 6 Roma tomatoes (chopped or diced)
- ½ cup sun-dried tomatoes (packed in oil)
- 3 garlic cloves (minced)
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- ¼ cup fresh basil (chopped with stems removed)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 French baguette
- 2 cups shredded mozzarella cheese
- In a large bowl combine diced Roma tomatoes, sun-dried tomatoes, fresh garlic, olive oil, balsamic vinegar, basil, salt, and pepper.
- Mix well and allow the mixture to sit for at least 10 minutes.
- Slice the French baguette into ¾” thick slices. Arrange the slices on a baking sheet in a single layer.
- Using the broiler setting on your oven, broil for 1-2 minutes turning halfway through or until slices are lightly browned on both sides.
- Divide the tomato mixture evenly onto all the baguette slices. Top with mozzarella cheese. Broil until the cheese is melted (about 5 minutes or less.)
Amount Per Serving: Calories: 172Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 9mgSodium: 309mgCarbohydrates: 18gFiber: 1gSugar: 4gProtein: 7g
Nutrition information isn’t always accurate.